Hot Chicken Salad - cooking recipe

Ingredients

3 boneless chicken breasts
1 can cream of chicken soup
3/4 c. mayonnaise
1/2 c. almonds
1 c. celery, diced
2 cans water chestnuts, sliced
3 hard-boiled eggs, diced
crushed potato chips
juice of a lemon

Preparation

Cook chicken in microwave covered dish for about 6 minutes per pound.
Cool and chop; put in 8 x 8-inch casserole dish.
Add celery, almonds, eggs and water chestnuts.
Mix together mayonnaise, cream of chicken soup and lemon juice.
Add mixture to chicken.
Sprinkle crushed chips over all.
Bake at 400\u00b0 for 30 minutes.
Cut into squares and serve on lettuce leaves.