Mix together the chicken, celery, almonds, onion, lemon juice mayonnaise and cheese. Taste and add salt and pepper as needed.
Butter a 13-by-9 inch baking dish. Put the rice in the bottom and top with the chicken filling. Liberally sprinkle the crushed potato chips over the top.
Bake for 30 minutes or until the casserole is bubbly.
Recipe by the south in my mouth at http://www.thesouthinmymouth.com/2014/10/27/hot-chicken-salad-everything-old-is-new-again/