Combine one 10 1/2 ounce can condensed cream of chicken soup, 1 cup diced celery, 1/4 cup finely chopped onion, 1/2 cup mayonnaise or salad dressing, 1/2 teaspoon salt and dash of pepper. Fold in one 6 1/2 or 7 1/2 ounce can tuna, drained and flaked, and 3 hard-cooked eggs, sliced. Turn into 1 1/2 quart casserole. Sprinkle with 1 cup crushed potato chips. Bake in hot oven (400 degrees) for 35 minutes. Makes 6 servings.