4 c. cooked rice
4 c. diced cooked chicken
1/2 c. slivered almonds
1 sm. onion, chopped
1 (8 oz.) can sliced water chestnuts, drained
1 (10 oz.) pkg. frozen peas, defrosted (I use LeSueur canned peas)
3/4 c. chopped celery
1 (10 3/4 oz.) can celery soup, undiluted
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 c. mayonnaise
2 tsp. lemon juice
1 tsp. salt
2 c. crushed potato chips
Paprika

In a 9 x 13 inch baking dish, combine first 7 ingredients. Combine soups and mayonnaise, lemon juice, salt. Toss with chicken mixture. Sprinkle with potato chips and paprika. Bake at 350 degrees until bubbly.