2 cans cream of chicken soup
1 tsp. salt
1/4 tsp. pepper
3/4 c. mayonnaise
2 tbsp. lemon juice
6 cooked chicken breasts
2 c. diced celery
4 tsp. minced onion
1 sm. pkg. slivered almonds
6 hard-boiled eggs, shelled and sliced
Potato chips

Mix soup, salt, pepper, mayonnaise, and lemon juice. Remove meat from chicken breasts and cut into bite-size pieces.

In a separate bowl, combine chicken, celery, onion, and almonds. Grease a large flat pan or casserole and put in alternate layers of soup mixture, chicken, and sliced eggs, making 6 layers. Top with crushed potato chips. Bake at 350 degrees for 30 minutes or until heated through. Yield: 12 servings.