5 oz. cooked chicken, chopped
1 can cream of chicken soup
1 c. minced celery
1 tbsp. minced onion
1/2 c. slivered almonds
1/2 tsp. salt
1 tbsp. lemon juice
1/2 c. mayonnaise
3 hard boiled eggs, chopped
3/4 c. cooked wild rice
1 1/2 c. crumbled potato chips

Combine all ingredients (reserving 1/2 cup potato chips) and pour into 9 x 13 inch casserole pan. Spread reserved chips on top. Bake at 450 degrees for 15 minutes.