2 c. diced chicken
2 c. cooked rice
1 c. slivered almonds
2 cans cream of chicken soup
1 onion, chopped fine
1 1/2 c. diced celery
1 c. mayonnaise
1/2 tsp. salt
2 tbsp. lemon juice
1 bag potato chips or 1 c. grated cheese

Mix all ingredients together in 9x13 pan. Refrigerate overnight. Let stand at room temperature for 1 hour. Sprinkle with crushed potato chips or grated cheese. Bake at 350 degrees for 30 minutes.