4 c. cooked, cut up seasoned chicken
1 (6 1/4 oz.) pkg. white & wild rice, cooked as directed
1 c. chopped celery
1 (8 oz.) can water chestnuts
2 cans cream of chicken soup
1 c. chopped green onions
1 c. chopped green peppers
3/4 c. mayonnaise
Potato chips

Mix soup and mayo and add remaining ingredients (except potato chips). Pour into a 9"x13" dish. Refrigerate, covered overnight. Cover with crushed potato chips. Bake at 325 degrees for 1 1/2 hours.