1 c. celery, diced
2 tsp. onion
1 chicken, cooked and cut-up
1 can cream of chicken soup
1/2 c. walnuts, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. lemon juice
3/4 c. mayonnaise
3 eggs, hard boiled and sliced
2 c. potato chips, crushed

Sauté celery and onion, Combine all ingredients except chips. Put the chips on top of the salad. Bake, uncovered, at 325°F for 30 minutes.

Submitted by: Eileen Whitman