Chicken Salad - cooking recipe

Ingredients

2 c. cooked rice
1 can cream of chicken soup
3/4 c. Hellmann's mayonnaise
1 c. diced celery
1 small onion, chopped
1/2 c. slivered almonds
1 (8 oz.) can water chestnuts, diced
2 c. diced, cooked chicken
1/2 tsp. salt and pepper
1 c. grated Cheddar cheese
1 c. crushed potato chips

Preparation

Saute the celery, onion, almonds and water chestnuts in a little margarine.
Combine rice, soup and mayonnaise and mix well. Stir in celery, water chestnuts, onion, almonds, cheese, chicken, salt and pepper.
Pour into greased 9 x 13-inch pan.
Top with crushed chips.
Bake at 350\u00b0 for 40 to 45 minutes.