1 lb. can salmon
Milk
1/2 c. chopped onion
4 tbsp. diced green pepper
2 c. cooked rice
2 cans cream of mushroom soup
1 tbsp. lemon juice
2 tsp. Worcestershire sauce
2 c. crushed potato chips
1/4 c. blanched slivered almonds

Drain salmon; reserve liquid. Remove bones and skin. Flake salmon. Combine reserved liquid with enough milk to measure 1 1/3 cups. Saute onion and green pepper in butter until tender; stir together with salmon and rice. Combine soup, milk mixture, lemon juice and Worcestershire sauce.

Layer in greased 2 quart casserole:

1/2 potato chips

Salmon mixture

Soup mixture

Remaining potato chips

Sprinkle with almonds and bake at 350 degrees for 30 minutes.