2 c. cooked, chopped chicken
2 (10 1/2 oz.) cans cream of chicken soup
2 c. diced celery
4 tsp. salt
1/2 tsp. pepper
2 tbsp. lemon juice
1 1/2 c. mayonnaise or salad dressing
6 hard cooked eggs, sliced
2 c. crushed potato chips

Put chicken, soup, celery, onion, salt, pepper, lemon juice and mayonnaise in large bowl and mix well. Spoon a layer of mixture in 3 quart casserole dish. Add a layer of sliced eggs. Repeat layers. Cover with crushed potato chips and bake at 400 degrees for 15 minutes.