6 chicken breasts, cooked in water, skinned, cool and dice (save liquid)
1 sm. can evaporated milk
1 c. diced celery
2 tsp. minced onion
1 tsp. salt
2 tbsp. lemon juice
6 hard boiled eggs, diced
2 cans cream of chicken soup
1 c. slivered almonds (sm. pkg.)
1 1/2 c. mayonnaise
4 c. crushed potato chips
3/4 c. chicken broth (off cooked chicken)
1/2 tsp. pepper

Mix all ingredients except potato chips and almonds. Cook in a greased casserole dish for 45 minutes at 450 degrees. Put potato chips and almonds on top. Sprinkle with butter and cook another 15 minutes or until topping is browned. Good served hot or at room temperature.