2 c. cooked, diced chicken
2 cans cream of chicken soup
1 soup can of milk
4 tsp. diced onion
2 c. converted UNCLE BEN'S® rice, uncooked
1 tsp. salt
1 1/2 c. mayonnaise
4 oz. slivered almonds
6 hard boiled eggs, chopped
1 c. chopped celery

Combine all ingredients. Pour into a 9 x 13 inch baking pan. Top with crushed potato chips.

Bake at 375°F for 30 to 45 minutes until bubbly and top is browned.

This dish is very good as a "left-over" hot or cold.