12.5 lb. canned chicken
3 lb. minute rice
3.5 lb. celery (chopped)
1 quart salad dressing
3 cans cream of chicken
7 tbsp. lemon juice
5 quarts chicken broth & water
1 tbsp. pepper
5 oz. chicken base
2 large bags potato chips
8 lbs. cheese (shredded)
1 c. dried onion

Drain liquid off chicken and chop if needed. Add remaining ingredients, except potato chips. Mix well. Put in 4 shallow pans. Cover with foil when baking.

Bake at 350°F. When mixture has reached 165°F remove cover and add chips over top.

Continue baking for total of 2 hours in conventional oven.