Recipe

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• 2 cups chicken, cooked
• 2 tsp onions
• 1 1/2 cups rice, cooked
• 1/2 tsp salt
• 1 tbsp lemon juice
• 1/4 cup water
• 1 cup celery, chopped
• 1/2 cup walnuts, chopped
• 1 can cream of chicken soup
• 1/4 tsp pepper
• 1/2 cup mayonnaise
• 3 hard-boiled eggs, boiled, chopped
• 1 cup potato, crushed
• to taste chips

• 1 Combine diced chicken, chopped celery and walnuts with rice. In separate pan, mix chicken soup, salt and pepper, lemon juice, mayonnaise and water.
• 2 Add to chicken mixture. Gently stir in hard-cooked eggs.
• 3 Turn mixture into a greased 9-inch casserole dish.
• 4 Bake in very hot 450 degrees oven for 15 minutes, top with crushed potato chips and cook until mixture is bubbly (about 5 more minutes). **Can be made the day before and kept in refrigerator.
• 5 Heat thoroughly before adding potato chips.
• 6 **Leftover turkey can be substituted for chicken.