1 chicken, cooked & diced (2 c.)
1 c. chicken broth
1/2 c. raw rice
2 tbsp. grated onion
2 c. celery, chopped
1 tbsp. pimento, chopped
1 can undiluted cream of chicken soup
1/2 c. pecans, chopped
1/2 c. mayonnaise
1 tbsp. lemon juice
1/2 tsp. salt (low sodium or no salt)
1/2 c. grated cheese
3 c. potato chips

Cook rice in chicken broth. Combine all ingredients, except cheese and chips. (this can be done ahead and refrigerated). Place ingredients in 9 x 13 inch Pyrex dish. Just before baking, cover casserole with cheese. Crush potato chips and sprinkle over top. Bake at 350 degrees for 25 minutes. Serves 8.