2 c. cooked rice
4 hard boiled eggs, chopped
2 c. cooked diced chicken
1 tsp. salt
2 tbsp. lemon juice
1 1/2 c. chopped celery
1 chopped onion
1/2 c. mayonnaise
2 cans cream of mushroom sup
1 pkg. slivered almonds (optional)

Mix all ingredients and pour into buttered casserole. Store in refrigerator overnight. Take out 1 hour before baking. Top with crushed potato chips. Bake at 350 degrees for 50-60 minutes until heated through. Serves 6-8.