Ingredients:
2 cups diced cooked chicken
1 can cream of mushroom soup
2 Tbsp. minced onion
1 Tbsp. lemon juice
1/2 cup slivered almonds
3/4 cup mayo
1.5 cup crushed potato chips
Directions:
Mix all the ingredients, reserving half of the potato chips. Place in a well greased baking dish. Sprinkle remaining potato chips on top. Bake at 425* for 15-20 minutes until bubby.
If doubling the recipe - use 1 can cream of mushroom soup and 1 can cream of celery soup.
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