ALMOND CHICKEN CASSEROLE Phyllis Ross

2 cups cubed and cooked chicken

1 1/2 cups mayonnaise

2 cans chicken soup

4 tablespoons onions, dried or fresh chopped

2 hard cooked eggs, chopped

2 cups cooked rice

2 cups celery, diced

1 teaspoon salt

4 teaspoons lemon juice

1 cup slivered almonds

1 1/2 cups crushed potato chips

Mix all together and put in a 9 X 13 pan. Top with potato chips. Bake at 375 degrees for 30 minutes.