2 c. chopped celery
1/2 c. chopped bell pepper
1 sm. jar pimento, drained
1 can mushroom soup
1 can sliced water chestnuts, drained
1 c. mayonnaise
2 c. cooked rice
1/2 c. chopped onion
1 sm. jar mushrooms, drained
1 can cream of chicken soup
1/2 c. toasted almonds
1/4 c. lemon juice
2-3 c. cooked chicken

Saute celery, onion and green pepper. Add all other ingredients. Put in 3 quart casserole. Cover with grated cheddar cheese and crushed potato chips. Bake in 325 degree oven until bubbly.