6 whole chicken breasts, cooked
6 hard boiled eggs
2 cans cream of chicken soup
2 c. diced celery
3/4 c. mayonnaise (I use 1/2 c.)
4 tsp. minced onion
1 pkg. sliced almonds
1/2 tsp. pepper
2 tbsp. lemon juice
1 tsp. horseradish (optional)

Mix soup, pepper, mayonnaise, lemon juice and horseradish. Mix in chicken cut into bite size pieces, celery, onion and nuts. Use large greased casserole. Put chicken mixture in dish, carefully stir in sliced eggs. Top with crushed potato chips. Heat in 350 degree oven until bubbles form on edges (about 30 minutes). Serves 12.