1 c. cooked chicken, cut up into pieces
1 c. cooked rice
1 can cream of chicken soup
1 tbsp. diced onion
3/4 c. celery
1/4 c. sliced almonds
1/2 c. mayonnaise
2 to 3 hard-boiled eggs, cut up
1 tsp. lemon juice
dash of paprika
potato chips, crushed and enough to cover the top of the dish

Boil the chicken with seasonings, using your celery tops and parsley, if you have some on hand. Strain this broth and use in preparing your cooked rice. Mix all ingredients and place in buttered casserole or pan. Cover entire top with crushed potato chips. Sprinkle with paprika.

Bake for 30 minutes at 375°F.

Serves 6 to 8.