2 c. cooked, chopped chicken
2 c. finely chopped celery
1/2 c. finely chopped onion
2 tbsp. lemon juice
3/4 c. mayonnaise
2 oz. sliced almonds
2 tbsp. butter
4-6 oz. grated Monterey Jack cheese
1 c. crushed potato chips

Toast almonds in melted butter until golden brown. Thoroughly mix chicken, celery, onion, lemon juice, mayonnaise, and toasted almonds. Mound in ungreased cake pan or casserole dish. Cover with grated cheese. Top with potato chip crumbs. Bake uncovered 30 minutes at 350 degrees or until chips start to brown.