1 can cream of chicken soup
1 1/2 c. diced celery, not too fine
1/2 c. chopped almonds or slivered
2 tsp. minced onion
2 tsp. minced parsley
2 tsp. minced pepper, green
2 c. diced, cooked chicken
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tbsp. lemon juice
2 hard boiled eggs, sliced
3/4 c. mayonnaise
2 tbsp. water
1 c. cooked rice
1 (4 oz.) can water chestnuts, cut up
1 rounded c. crushed potato chips

Combine all ingredients, except potato chips. Pour into greased 9"x13" pan. Bake in 350 degree oven about 45 minutes or until bubbly in center. Remove pan from oven, cover with potato chips and return pan to oven for 15 minutes. Garnish with parsley. Serve with cranberry sauce or mint pineapple salad.