Hot Baked Chicken Salad Erin Peterson

1 1/2 cups chopped celery 2 cups diced cooked chicken

5 or 6 chopped hard cooked eggs 2 cups cooked rice

1 tsp. salt 2 Tbsp. lemon juice

1 small onion chopped 1 1/4 cup mayonnaise

2 cans cream of chicken soup 3/4 cup grated Cheddar cheese

1/2 to 1 cup crushed potato chips

Mix everything together except the cheese and potato chips. Press into a 13 x 9 inch greased pan. Refrigerate overnight. Bake at 350 degrees for approximately 45 minutes. Top with grated cheese and crushed chips and bake additional 15 minutes. (Jan cuts down on the mayonnaise when she makes this.) This is a favorite dish in Randy & Peggy's family and Erin loves to make it.