Hot Chicken-Rice Salad - cooking recipe

Ingredients

2 c. chicken, cooked and diced
1/2 c. slivered almonds
1/2 tsp. salt
2 Tbsp. lemon juice
4 hard-boiled eggs, diced
1 small onion, chopped
1 c. mayonnaise
1 1/2 c. celery, chopped
2 c. cooked rice
2 cans undiluted cream of mushroom soup
potato chips

Preparation

Make the day before serving.
Combine all ingredients in a casserole.
Let stand overnight in refrigerator.
Remove one hour before you plan to serve.
Sprinkle with crushed potato chips and bake, uncovered, for 40 minutes in a 350\u00b0 oven.