Hot Chicken Salad Casserole - cooking recipe

Ingredients

3 c. cooked chicken, cut in rather large pieces
2 c. cooked rice
1/2 c. slivered almonds
2 cans cream of mushroom soup, undiluted
1 small onion
1 tsp. salt
1 c. mayonnaise (not salad dressing)
2 Tbsp. lemon juice
1 1/2 c. celery, cut in small pieces
3 hard-boiled eggs, diced

Preparation

Combine all of the ingredients and put in casserole. Put a little grated cheese and a few potato chips (crushed) on top.
Can be stored in refrigerator one or two nights.
Bake at 350\u00b0 for 3/4 hour until well heated through.