2 c. cooked diced chicken
1 c. cooked rice
1 c. diced celery
1/4 c. Spanish peanuts (parched)
1/2 c. mayonnaise
4 hard-boiled eggs, sliced
2 tsp. chopped onion
2 tbsp. lemon juice
1 can condensed cream of chicken soup
1/4 c. peanut butter
1/2 tsp. salt

TOPPING GARNISH:

1/2 c. coarsely crumbled potato chips
2 tbsp. Spanish peanuts

Combine chicken, eggs, rice, onion, celery, lemon juice, peanuts, chicken soup, mayonnaise, peanut butter and salt. Mix well and spoon into a well greased 1 1/2 quart casserole.

Sprinkle edge of casserole with potato chips and peanuts. Bake in a preheated moderate oven 375 degrees for 35 to 40 minutes or until lightly browned.