2 c. cooked chicken, diced
2 c. celery, diced
1 can water chestnuts, sliced
1/4 c. slivered or sliced almonds
3 tbsp. lemon juice
1 1/2 c. shredded sharp Cheddar cheese
1 3/4 c. mayonnaise (not yogurt or imitation mayonnaise)
1 c. crushed potato chips

Combine all ingredients except cheese and potato chips. Put into lightly oiled 1 1/2 quart casserole (7x11 is a good size). Cover with cheese. Refrigerate overnight if desired (OK to cook immediately).

Before heating, cover with crushed potato chips. Bake at 325 degrees for 45 minutes if thoroughly chilled, or 30 minutes if mixture has just been assembled. Do not cover while heating. (Mayonnaise tends to separate when frozen.)