8 single chicken breasts, cooked and cut up
2 10 oz cans cream of chicken soup
5 tbsp lemon juice
1 1/2 c partially cooked, chopped celery
1 1/2 c mayonnaise
1/2 c slivered almonds
1 c crushed potato chips

Mix together all ingredients except potato chips, which are sprinkled on top.

Bake at 350°F for 30 minutes. May be made ahead and reheated to heat through and crisp the topping.