Approx. 3 lb. chicken, boiled & deboned
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. chopped onion
1/2 c. chopped celery
Approx. 1/4 c. lemon juice
1 c. slivered almonds
1/2-2/3 c. mayonnaise
Dash black pepper
Salt to taste
4-5 boiled eggs

Lay boiled, deboned chicken in bottom of casserole. Mix mushroom soup, chicken soup, onion, celery, lemon juice, almonds, mayonnaise and pepper together. Pour over chicken. Slice boiled eggs and lay on top of soup mixture (or boiled eggs may be chopped and put into soup mixture), cover with crushed potato chips and bake in 350 degree oven for 30-40 minutes.

You may want to wait until about the last 10 minutes to cover with crushed potato chips to keep from getting too brown. Makes about 6-8 servings.