3 cooked chicken breasts, cut up
1 (7 oz.) can of chicken broth
1 c. diced celery
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. mayonnaise
1/2 c. almonds, browned in butter
1/4 tsp. salt
2 tsp. minced onion
Juice of 1/2 lemon
1 c. seasoned herb dressing (Pepperidge Farm)
1 c. potato chips

Blend mayonnaise into soup; add lemon juice, broth, chicken, celery, almonds, onion, and salt. Place in buttered 9 x 15 baking pan. Crumble together herb dressing and chips. Sprinkle over mixture.

Bake at 350 degrees for 1/2 hour, then 325 degrees for 1 1/2 hours.