Combine 5 boneless chicken breasts, cooked and cubed, bundle of celery (sliced), 3/4 cup mayonnaise, 1 package slivered almonds, 2 tablespoons lemon juice, 1 large onion in a large mixing bowl.

Put in 11 3/4 x 7 1/2 x 1 3/4 inch cake dish. Sprinkle with grated cheddar cheese (1 small brick) and top with crushed potato chips (1/2 of 16 ounce bag). Bake at 425 degrees for 20-30 minutes or until hot completely through (i.e., celery and onions are tender). Serves 6.