2 (10 3/4 oz.) cans condensed cream of chicken soup
1 1/2 c. mayonnaise
1 tbsp. mustard
1 tbsp. Worcestershire sauce
4 hard-boiled eggs, sliced
1/4 c. chopped onion
2 c. diced celery
4 c. cubed cooked chicken
1/2 c. slivered almonds
1 pkg. low salt potato chips, crushed

Preheat oven to 350 degrees. Lightly butter oven-proof 9x13x2 inch casserole pan.

Combine condensed soup, mayonnaise, mustard and Worcestershire sauce in bowl. Reserve 1 cup of potato chips, add the balance. Add 2 tablespoons slivered almonds for top of casserole.

Place half of remaining chips in bottom of casserole, spreading evenly. Layer half of cubed chicken, celery, onion, sliced egg, and remaining almonds. Spread half of mayonnaise mixture on top. Repeat layers, ending with reserved potato chips and almonds.

Bake in preheated moderate oven for 30 to 40 minutes or until heated through.