3 c. chicken breasts, cooked & diced
1 c. finely chopped celery
2 tsp. onion, chopped
1/2 c. almonds or chestnuts, sliced
1 (10 3/4 oz.) can cream of chicken soup
1 1/2 c. cooked rice, optional
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. mayonnaise
1/4 c. water
3-4 eggs, hard-boiled & sliced
3/4 c. Cheddar cheese, shredded, optional
2 c. crushed potato chips

Combine the first 8 ingredients, toss gently and set aside. Mix mayonnaise and water until smooth. Pour over mixture, add eggs and toss together. Spoon into baking dish, cover and refrigerate overnight. Can also be frozen for later use. Bake for 30 minutes, last 10 minutes sprinkle with potato chips and cheese.

Note: May be served in tarts, but cannot be too soupy. Use potato chips and cheese on tarts if desired.