3 c. diced cooked chicken
1 c. chopped celery
2 tsp. chopped onions
1/2 c. sliced almonds
1 (10 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
2 c. crushed potato chips
3/4 c. shredded cheddar cheese

Combine chicken, celery, onion, almonds, cream of chicken soup, rice, lemon juice, salt and pepper. Toss gently and set aside.

Combine mayonnaise and water. Beat with wire whisk until smooth. Pour over chicken mixture. Stir well, add sliced cooked eggs to the chicken mixture and toss lightly. Spoon into a greased 2 quart shallow baking dish; cover and refrigerate 8 hours or overnight.

Bake at 450 degrees for 10 to 15 minutes or until thoroughly heated. Sprinkle with potato chips and shredded cheese. Bake another 5 minutes. Makes 6 to 8 servings. Instead of potato chips you could use crackers or bread crumbs with the cheese for topping. Very good.