Crunchy Hot Chicken Salad - cooking recipe

Ingredients

3 c. diced, cooked chicken
1 c. finely chopped celery
1/4 c. chopped onion
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-cooked eggs, sliced
2 c. crushed potato chips
3/4 c. shredded Cheddar cheese

Preparation

Saute onions and celery until tender.
Combine first 8 ingredients; set aside.
Combine mayonnaise and water.
Beat with 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.
Bake at 450\u00b0 for 10 to 15 minutes.
Sprinkle with potato chips and cheese. Bake an additional 5 minutes.