2 cans cream of chicken soup OR 2 cans cream of celery soup
4 c. cooked chicken, cut up; OR 4 c. cut up "Fry Chick"
2 c. chopped raw celery
1 c. sliced almonds
1 c. mayonnaise
4 tbsp. lemon juice
2 tbsp. minced green onions
6 hard boiled eggs, chopped

Arrange in large flat baking dish in order given and top with 1 cup crushed potato chips and 3 cups crushed corn flakes. Bake at 375 degrees for 15 minutes. Can be made early in the morning, then topped with chips and flakes just before popping in oven. Makes a delicious luncheon dish. Serves 16.