2 c. chopped chicken
2 c. chopped celery
2 cans cream of chicken soup
1 c. almonds, toasted
1 1/2 c. mayonnaise
2 tbsp. lemon juice
1 tsp. salt
1 tsp. pepper
6 hard-boiled eggs
4 tsp. minced onion
2 c. crushed potato chips

Combine all ingredients except eggs and potato chips. Place chicken mixture in bottom of casserole; top with sliced eggs. Alternate until casserole is filled, ending with chicken mixture. Top with potato chips.

Bake at 400°F for 15 minutes.