12 c. sliced almonds
1 tbsp. melted butter
2 c. diced (cooked) chicken
1 c. chopped celery
1/2 tsp. salt
2 tsp. grated onion
1/2 c. shredded cheddar cheese
1/2 c. crushed potato chips
1 can cream of mushroom soup

Saute almonds, celery and onions in butter. Drain. Combine all ingredients except potato chips. Spread in lightly greased casserole dish. Sprinkle potato chips on top. Bake 425 degrees about 20 minutes, until bubbly.