3 c. diced cooked chicken
1 c. finely chopped celery
2 tsp. chopped onion
1/2 c. sliced or slivered almonds
1 (10 3/4 oz.) can cream of chicken soup undiluted
1 1/2 c. cooked rice
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. mayonnaise
1/4 c.water
3 hard boiled eggs, sliced
2 c. crushed potato chips
3/4 c. shredded Cheddar cheese

Combine first 9 ingredients; toss gently, set aside. Combine mayonnaise and water; beat with a wire whisk until smooth. Pour over chicken mixture; stir well. Add eggs, toss. Spoon into greased 2 quart baking dish; ; cover and refrigerate overnight. Bake at 450 degrees for 10 to 15 minutes or until thoroughly heated. Sprinkle with potato chips and cheese; bake additional 5 minutes. Serves 6to 8.