Beth's Chicken and Rice Casserole

3 large chicken breasts -- cooked, cut into bite-size pieces
1 1/2 cups uncooked rice
1 can cream of mushroom soup
1 can cream of celery soup
1/4 cup milk
1 cup mayonnaise
2 1/2 cups chopped celery
1 package dry onion soup mix
1 tablespoon lemon juice
4 ounces sliced mushrooms
crushed potato chips
sliced almonds


Cook the rice in 3 cups chicken broth or water. Combine all ingredients except the potato chips and almonds in a large bowl. Transfer mixture to a 9 X 13 pan. Bake at 375 degrees for 30-35 minutes. During the last 15 minutes of baking, top with crushed potato chips and sliced almonds.



NOTES : This is a great potluck casserole. If I'm serving a bunch, I cook a whole bag of chicken tenders and add another can of soup.