1 chicken or 1 canned chicken
2 c. cooked rice
2 cans cream of mushroom soup
1 c. mayonnaise
1 tsp. salt
4 hard-boiled eggs, diced
2 c. celery, chopped
1/2 c. onion, minced
1 sm. pkg. almonds
Potato chips for topping

Cook chicken until done. Cool and dice or use 1 canned chicken for short cut. I use Minute rice and cook in chicken broth. Mix above ingredients and put into casserole and top with 2 cups crushed potato chips. Let stand in refrigerator for 24 hours. Bake at 350 degrees for 1 hour.