2 c. diced, cooked chicken
1 can (10 3/4 oz.) cream of celery soup
1 c. cooked rice
1/2 tsp. salt
3/4 c. mayonnaise
1 c. shredded cheddar cheese
1/2 c. slivered almonds or 1 sm. can (5 oz.) sliced water chestnuts
1 tbsp. lemon juice
Potato chips

Combine all ingredients but last one; pour in a 9 x 13 inch pan. Cover with crushed potato chips. Bake at 375 degrees for 45 minutes to 1 hour. Let set for a few minutes before serving.