Chicken and Rice Casserole

• 2 c diced cooked chicken
• 4 chopped hard boiled eggs
• 2 c rice
• 1 t. salt
• 2 T lemon juice
• 1 small chopped fine onion
• 2 c mayonnaise
• 2 cans Cream of Mushroom Soup, undiluted
• 1 package slivered almonds
• 1 can water chestnuts
• crushed potato chips

1. Mix together all ingredients (except chips).
2. Put into greased 9x13x2 inch pan.
3. Store overnight in refrigerator.
4. Remove from refrigerator and hour before baking.
5. Top with crushed chips.
6. Bake at 350 degrees for 45 minutes.