3 c. cooked chicken
3 1/2 c. cooked rice loosely, tossed
2 c. diced celery
2 cans cream of chicken soup
2 tbsp. chopped onion
2 tbsp. lemon juice
1 1/2 c. mayonnaise
1/2 c. water
5 sliced hard-boiled eggs (optional)

Mix chicken, rice, celery, cream of chicken soup, onion and lemon juice. Add mayonnaise which has been mixed with water. Add hard-boiled eggs. Fold all together gently and place in 9 x 13 greased pan. Make the day ahead. Take out 1 hour before baking. Top with crushed barbecue or regular crushed potato chips.

Bake at 375°F for 45 to 60 minutes. Don't overcook.