3 c. diced cooked chicken
1 c. finely chopped celery
2 tsp. chopped onion
1/2 c. sliced almonds (optional)
1 can cream of chicken or mushroom soup
1 1/2 c. cooked rice
1 tbsp. lemon juice
1/4 tsp. pepper
3/4 c. mayonnaise
1/4 c. water or bouillon
3 hard cooked eggs, diced
2 c. crushed chips
3/4 c. shredded cheddar

Combine first 9 ingredients, toss, set aside. Combine mayonnaise and broth. Mix until smooth and pour over chicken mixture. Stir well. Add eggs gently. Spoon into a 2 quart casserole, greased and shallow. Cover and refrigerate 8 hours or overnight. Bake at 450 degrees 10 to 15 minutes. Sprinkle with chips and cheese and bake 5 minutes more. Serves 8.