Hot Chicken Salad - cooking recipe

Ingredients

2 c. cooked, diced chicken
2 cans cream of chicken soup
1 soup can of milk
4 tsp. diced onion
2 c. converted Uncle Ben's rice, uncooked
1 tsp. salt
1 1/2 c. mayonnaise
4 oz. slivered almonds
6 hard boiled eggs, chopped
1 c. chopped celery

Preparation

Combine all ingredients.
Pour into a 9 x 13 inch baking pan. Top with crushed potato chips.
Bake at 375\u00b0 for 30 to 45 minutes until bubbly and top is browned.