1 can cream of chicken soup
1/3 c. mayonnaise
1/4 c. milk
1 tbsp. lemon juice
1/4 tsp. salt
3 hard boiled eggs, chopped
2 c. cooked, cubed chicken
1 c. cooked reg. rice
1 (8 oz.) can water chestnuts, drained
1/2 c. chopped celery
1 tbsp. chopped onion
6 mushrooms, sliced
1/3 c. crushed chips
1/4 c. slivered almonds
1 tbsp. melted butter

Combine soup, mayonnaise, milk, lemon juice and salt. Stir. Add chopped eggs, chicken, rice, water chestnuts, celery, onion and mushrooms. Stir, then spoon into lightly greased 9x13 inch baking dish.

Combine potato chips, almonds and butter and sprinkle over casserole. Bake 375 degrees for 20-25 minutes or until bubbly. Serves 6-8.