Crunchy Hot Chicken Salad - cooking recipe

Ingredients

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
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-boiled eggs, sliced
2 c. crushed potato chips
3/4 c. shredded Cheddar cheese

Preparation

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 a greased 2-quart shallow baking dish.
Cover and refrigerate 8 hours or overnight.