1 chicken, cooked, deboned, and diced
1 c. celery, finely chopped
1 c. onion, finely chopped
10 oz. can cream of chicken soup
1/2 c. sliced almonds
1/2 tsp. salt
1 1/2 c. cooked rice
1 tbsp. lemon juice
3/4 c. mayonnaise
1/4 tsp. pepper
1/4 c. water
3 hard-cooked eggs, chopped
2 c. potato chips, crushed
1 c. Cheddar cheese, shredded

Combine chicken, celery, onion, almonds, soup, rice, lemon juice, salt and pepper and set aside.

Combine mayonnaise and water, beat with wire whisk until smooth. Pour over chicken mixture, stir well. Add eggs and toss gently. Spoon into a greased 2-quart shallow baking dish. Cover and refrigerate 8 hours or overnight. Bake at 450 degrees for 10-15 minutes or heated through.

Sprinkle with potato chips and cheese and bake 5 minutes more. The celery and onion can be cooked until tender, if you don't want it crunchy. Serves 6 to 8.