4 c. chopped chicken
2 c. celery, chopped fine
1 c. sliced water chestnuts
1/2 c. slivered almonds
1 c. mayonnaise
2 tbsp. lemon or lime juice
1/4 tsp. curry powder (opt.)
Salt & pepper to taste
2 cans cream of chicken soup
Frozen peas (opt.)

Mix thoroughly except for soup. Put in 3 quart casserole and top with 2 cans of chicken soup. Spread evenly over mixture. Bake at 375 degrees for 20 minutes. Remove and sprinkle crushed potato chips over top. Place in oven and bake 10 minutes longer. Serves 12.