• 2 cups cooked, diced chicken

  • 1/2 cup each diced onion and celery

  • 2 hard cooked eggs, chopped

  • 1 can sliced waterchestnuts

  • Mayonnaise, to taste

  • 1/4 cup Parmesan cheese plus extra for topping

  • Handful of crushed potato chips

Grease a pie pan.

Mix together all of the salad ingredients and put into the pan.

Sprinkle with more Parmesan and potato chips.

Heat in a 350 º F. oven until hot through.

Serve warm.