Serves: 7
Total Calories: 497

3 cups diced cooked chicken
1 cup finely chopped celery
2 teaspoons chopped onions
1/2 cup sliced almonds
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 1/2 cups cooked rice
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup mayonnaise
1/4 cup water
3 hard-coooked eggs, sliced
2 cups crushed potato chips
3/4 cup shredded Cheddar cheese

Combine first 9 ingredients; toss gently and set aside. Combine mayonnaise and water; beat with a wire whisk until smooth. Pour over chicken mixture; stir well. Add eggs, and toss gently. Spoon into greased, 2-quart shallow baking dish; cover and refrigerate 8 hours or overnight.

Bake at 450° for 10–15 minutes or until thoroughly heated. Sprinkle with potato chips and cheese; bake an additional 5 minutes.

Nutritional Facts:

Serves: 7
Total Calories: 497
Calories from Fat: 292

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