4 c. diced, cooked chicken
2 c. chopped celery
4 tbsp. chopped onions
1 can cream of chicken soup
2 c. crushed potato chips (put 1/2 in casserole, reserve 1/2 for top)
1 c. mayonnaise
1 sm. bag slivered almonds
3 or 4 boiled eggs, chopped fine
2 tbsp. lemon juice
1/2 tsp. salt
2 1/2 tbsp. vinegar
1/2 c. grated cheese
1 c. sliced water chestnuts

Combine onions, mayonnaise, lemon juice and vinegar; set aside.

Combine all other ingredients except cheese and other half potato chips. Mix in dressing and pour in well sprayed pan.

Bake 10 minutes at 450 degrees or until bubbly hot. Add cheese and remainder of chips. Bake 5 minutes or longer until cheese melts. Can be decorated with pimiento.