Baked Chicken Salad - cooking recipe

Ingredients

2 c chopped, cooked chicken (use 3 c. for 9 x 13-inch pan)
1/2 c. mayonnaise (3/4 c. for 9 x 13-inch pn)
1 can undiluted cream of chicken soup
2 hard-boiled eggs, chopped
1 medium onion, minced
2 tsp. lemon juice
1/3 c. crumbled Ritz crackers
1 c. slivered almonds
1 c. chopped celery
1/2 tsp. salt

Preparation

Mix all together; put in an 8-inch square pan or 9 x 13-inch pan (if making larger amount.
Top with crushed potato chips; sprinkle top with paprika.
Bake in a 350\u00b0 oven about 30 minutes.