2 c. cooked, diced chicken
1 can cream of chicken soup
1 c. finely cut celery
1 tbsp. minced onions
1/2 c. slivered almonds
1 1/2 c. crushed potato chips
1/2 tsp. salt
1 tbsp. lemon juice
1/3 c. mayonnaise
2 hard-boiled eggs, sliced
3/4 c. cooked wild rice

Combine all ingredients and place in casserole. Cover top with additional 1/2 cup crushed potato chips. Bake at 450 degrees for 15 minutes. Serves 8.