Chicken & Rice Casserole

Ingredients:

2 cups cooked rice (2/3 cup raw rice = 2 cups cooked rice)

2 1/2 cups cooked chicken breasts, diced

4 hard-boiled eggs, coarsely chopped

1 1/2 cups celery, chopped

1 onion, finely chopped

1 package (3 ounces) slivered almonds

1 cup mayonnaise

2 cans (10 3/4 ounces each) undiluted cream of mushroom soup

2 tablespoons lemon juice

1 teaspoon salt

1 can water chestnuts (8 ounces), sliced thinly

1 cup potato chips, crushed

1/2 cup Parmesan cheese

Directions:

Preheat oven to 350 degrees. In a medium mixing bowl, combine rice, chicken, eggs, celery, onion, and almonds; mix well. Mix mayonnaise, soup, lemon juice, salt and water chestnuts and add to rice mixture. Put in buttered 13" x 9" baking dish. Top with crushed potato chips and sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 45 minutes.