1 lg. fryer, boiled
2 c. celery, chopped
2 sm. onions, chopped
2 cans cream of chicken soup
1 c. mayonnaise
1 can water chestnuts, chopped
1 c. rice, cooked in 2 c. chicken broth
Salt and pepper to taste
Crushed potato chips or bread crumbs

Boil chicken. Reserve broth. Chop chicken in bite size pieces. Saute celery and onions. Add cream of chicken soup, mayonnaise, water chestnuts, and rice. Salt and pepper to taste. Bake at 400 degrees for 20 minutes in 13 x 9 x 2 inch baking dish. Sprinkle crushed potato chips or bread crumbs on top.