3 c. chopped, cooked chicken breasts
1 (10 oz.) can condensed cream of chicken soup
3/4 c. mayonnaise
1 c. diced celery
1 c. bite size canned pineapple
3 hard cooked eggs, chopped
1/2 c. blanched, sliced almonds
1 c. crushed potato chips

In a large mixing bowl, combine chicken, soup, mayonnaise, celery, pineapple, and eggs. Pour into a 2 quart baking dish. Sprinkle almonds and potato chips on top of casserole. Bake at 450 degrees for 20 minutes. Serve immediately with hot rolls and a green salad. Serves 6.