3 c. cooked, diced chicken
1 c. finely chopped celery
2 tsp. chopped onion
1/2 c. sliced almonds
1 can cream of chicken soup
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. mayonnaise
1/4 c. water
3 hard boiled eggs, sliced
2 c. crushed potato chips (optional)
3/4 c. shredded Cheddar cheese

Combine first nine ingredients, toss gently and set aside. Combine mayonnaise and water. Beat with a wire whisk until smooth. Pour over chicken mixture. Stir well. Add eggs, toss gently.

Spoon into a greased 2 quart shallow baking dish. Cover and refrigerate 8 hours or overnight. Bake at 450 degrees for 10 or 15 minutes or until heated. Sprinkle with potato chips and cheese. Bake for an additional 5 minutes.