2 whole chicken breasts (cooked and cut up)
1 can cream of chicken soup
3/4 c. mayonnaise or sour cream
1 c. parboiled celery
1 c. cooked rice
2 tbsp. onion
1 tbsp. lemon
1/2 tsp. salt

Mix together and put in 13 x 9 pan and set overnight (if possible). Cover with 3/4 cup crushed potato chips and 1/2 cup slivered almonds. Bake 3/4 hour at 325 degrees. Serves about 7.