4 c. cooked, cut up chicken
1 (6 1/4 oz.) pkg. white and wild rice, cook as directed on pkg.
1 c. chopped celery
1 (8 oz.) can water chestnuts, sliced
2 cans cream of chicken soup
1 c. chopped onion
1 c. chopped green pepper
3/4 c. mayonnaise
Potato chips

Mix soup and mayonnaise. Add remaining ingredients, except potato chips. Pour into a 9 x 13 inch pan. Refrigerate, covered, overnight. Cover with crushed potato chips. Bake at 325 degrees for 1 1/2 hours. Serves 6 to 8.