3 c. cooked, diced chicken
1 tsp. salt
1/2 tsp. pepper
1 c. finely chopped celery
2 tbsp. chopped onion
1/2 c. sliced almonds
1 can creamed chicken soup
1 1/2 c. cooked rice
1 tbsp. lemon juice
3/4 c. mayonnaise
1/4 c. water
3 hard boiled eggs
Ketchup to taste
1 c. grated Cheddar cheese
2 c. potato chips

Combine first 9 ingredients, tossing gently. In separate dish, whip mayonnaise and water. Pour over chicken. Add eggs and ketchup. Toss gently. Spoon into shallow 9 x 13 inch pan. Cover and refrigerate for at least 8 hours. Bake at 425 degrees for 25 to 30 minutes. Remove from oven. Sprinkle with cheese and crushed potato chips. Bake 10 more minutes. Serves 12 to 14 people.