4 whole chicken breasts, cooked
3 hard boiled eggs, sliced
1/2 c. cream of chicken soup
2 c. finely cut celery
1 c. mayonnaise
1 c. sour cream
4 oz. can mushrooms, drained
1/2 c. slivered almonds
8 oz. can water chestnuts (sliced and drained)
2 tbsp. minced onion
2 tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1 c. grated cheddar cheese
1 (3 1/2 oz.) can onion rings

Skin and bone chicken. Cut into 1-inch pieces. Mix chicken with remaining ingredients, except cheese and onion rings. Put into a 13x9x2-inch pan or casserole. Top with cheese. Bake at 350 degrees for 30 minutes. Sprinkle onions over all and bake 15 minutes longer.

Serves 12.