Crunchy Hot Chicken Salad

• 3 c. diced, cooked chicken
• 1 c. finely chopped celery
• 2 tsp. chopped onion
• 1/2 c. sliced almonds
• 1 (10 3/4 oz.) can cream of chicken soup (undiluted)
• 1 1/2 c. cooked rice
• 1 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 c. mayonnaise
• 1/4 c. water
• 3 hard-cooked eggs, sliced
• 2 c. crushed potato chips
• 3/4 c. shredded Cheddar cheese

1. Combine first 9 ingredients; toss gently and set aside. Combine mayonnaise and water; beat with wire whisk until smooth. Pour over chicken mixture; stir well.
2. Add eggs, and toss gently. Spoon into a greased 2-quart shallow baking dish, cover and refrigerate 8 hours or overnight.
3. Bake at 450u0b0 for 10 to 15 minutes or until thoroughly heated.
4. Sprinkle with potato chips and cheese; bake an additional 5 minutes.
5. Yields 6 to 8 servings.

chicken, celery, onion, almonds, cream of chicken soup, rice, lemon juice, salt, pepper, mayonnaise, water, eggs, potato chips, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=245819 (may not work)