2 c. chopped cooked chicken
1 c. chopped celery
1/2 c. mayonnaise
1 tsp. grated onion
1 can cream of chicken soup
2 sliced hard boiled eggs
1/2 c. slivered almonds

Mix chicken, celery, mayonnaise and onion. Add soup, eggs and almonds. Put in casserole and cover with buttered crumbs OR crumbled potato chops. Bake 45 to 60 minutes at 325 degrees. Serves 6.