Hot Chicken Salad - cooking recipe

Ingredients

3 c. cooked, diced chicken
2 c. diced celery
3 c. cooked rice
6 boiled eggs, sliced
1 c. slivered almonds
1 Tbsp. minced onion
1 c. mayonnaise
2 cans cream of chicken soup (undiluted)
2 Tbsp. lemon juice

Preparation

Mix gently in a large bowl the first 6 ingredients.
Combine remaining ingredients.
Pour combined mayonnaise, lemon juice and chicken soup over chicken mixture and stir gently, but thoroughly. Place in 9 x 13-inch pan.
Top with crushed potato chips.
Bake one hour at 350\u00b0.
Serves 10 generously.
Can be prepared a day ahead and refrigerated.