4 c. chopped celery
4 c. cooked chicken breasts, diced
1 1/2 c. mayonnaise
3/4 tsp. salt
1 sm. onion, grated
1/2 c. chopped green pepper
1/2 c. chopped olives
1 1/2 tsp. Worcestershire sauce
3/4 c. mushroom soup
1/3 c. grated cheese
3/4 c. toasted almonds

Combine first 9 ingredients in 9 x 12 inch baking dish. Cover with crushed potato chips. Sprinkle with grated cheese and almonds. Bake for 20 minutes or until bubbles come to the surface (350 degrees). Salad should be crunchy.