Hot Chicken Salad - cooking recipe

Ingredients

1 (3 lb.) fryer or chicken parts
2 cans chicken soup (undiluted)
2 c. chopped celery
2 to 3 oz. sliced almonds (optional)
1/2 tsp. salt
6 boiled eggs
1 can cream of mushroom soup (undiluted)
1/2 small onion, chopped
1/2 to 3/4 c. mayonnaise
3 Tbsp. lemon juice
2 c. crushed potato chips (for top)

Preparation

Boil chicken until tender. Pull from bone and layer in bottom of casserole dish. Top with chopped eggs. Mix together soup, celery, onions, almonds, mayonnaise, lemon juice and salt. Pour and spread evenly over chicken and eggs. Top with chips. Bake at 400\u00b0 for 30 to 35 minutes.