Quick Chicken Casserole

• 2 cups chicken, cooked
• 2 teaspoons onions
• 1 12 cups rice, cooked
• 12 teaspoon salt
• 1 tablespoon lemon juice
• 14 cup water
• 1 cup celery, chopped
• 12 cup walnuts, chopped
• 1 can cream of chicken soup
• 14 teaspoon pepper
• 12 cup mayonnaise
• 3 hard-boiled eggs, boiled, chopped
• 1 cup potato, crushed
• to taste chips

1. Combine diced chicken, chopped celery and walnuts with rice.
2. In separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water.
3. Add to chicken mixture.
4. Gently stir in hard-cooked eggs.
5. Turn mixture into a greased 9-inch casserole dish.
6. Bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes).
7. **Can be made the day before and kept in refrigerator.
8. Heat thoroughly before adding potato chips.
9. **Leftover turkey can be substituted for chicken.

chicken, onions, rice, salt, lemon juice, water, celery, walnuts, cream of chicken soup, pepper, mayonnaise, eggs, potato, chips

Taken from www.food.com/recipe/quick-chicken-casserole-4639 (may not work)