Carol's Chicken & Rice Casserole

Who doesn't love a hearty casserole? This is my grandma's recipe (her name is Carol if you can't tell by the title). It is a very large recipe as it fed 12 children (so when I make it I cut it into 1/4th of the amount). One of my friends calls it "potato chip casserole". It's warm, delicious, and comforting.

Carol's Chicken & Rice Casserole (a.k.a. Potato Chip Casserole)

Ingredients:

4 cups cooked rice
2 lbs. chicken, cooked and diced
2 cans cream of chicken soup
1/2 can water
1 1/2 cups mayo
1 1/2 cups diced celery
6 boiled eggs, chopped
2 Tbsp. Lemon Juice (you can also use Lime Juice)
3/4 cup sliced almonds (I use slivered almonds)
1/2 tsp. pepper
Crushed potato chips.

Instructions:

1. Boil eggs in enough time for them to cool (I usually prepare the eggs the night before)
2.Boil chicken in water for about 20 minutes.
3. Meanwhile, cook rice.
4. Combine all ingredients, except potato chips in 9x13 pan.*
5. Top with crushed potato chips.
6. Bake at 350° for 30 minutes.

*This recipe goes to the very top of a 9x13 pan, so if you don't want that much, cut it in half.

Estimated calories (based on cutting it in half): 489 calories per serving (1/8th of pan)
Suggested sides: Fruit Salad