1 pkg. chicken breasts
1 can creamed chicken soup
1 c. cut celery
2 tbsp. minced onion
1 tbsp. lemon juice
1 can water chestnuts
1 c. blanched almonds
2 tbsp. mayonnaise
1 pkg. crushed potato chips

Cook chicken in small amount of water. Cut in pieces. Cut celery in small pieces. Slice chestnuts thinly. Combine ingredients using most of potato chips (save some for topping). Pour into baking dish (6 x 10). Bake 20 to 25 minutes at 350 degrees. Serves 6 or 8.