Ingredients:

4 cups cooked white rice or a combination of wild and white rice

4 cups diced cooked chicken

1/2 cup slivered almonds

1 small onion, chopped

1 can (8 ounces) sliced water chestnuts, drained

1 package (10 ounces) frozen peas, thawed

3/4 cup chopped celery

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup mayonnaise

2 teaspoons lemon juice

1 teaspoon salt

2 cups crushed potato chips

paprika

Directions:

1. Preheat oven to 350°. In a greased 13x9-in. baking dish, combine first 7 ingredients. In a large bowl, combine soups, mayonnaise, lemon juice and salt. Pour over chicken mixture and toss to coat.

2. Sprinkle with potato chips and paprika. Bake until heated through, about 1 hour.

Bon Appetit!