2 cups cooked chicken breast meat, cubed (5 c.)
2 tablespoons fresh lemon juice (5 T.)
2 cups celery, thinly sliced (5 c.)
1 cup mayonnaise (2.5 c.)
1/2 cup slivered or toasted sliced almonds
2 teaspoons grated onion (5 tsp.)
1/2 teaspoon salt (1 tsp.)
1/2 teaspoon pepper
1/2 cup grated cheese (1.5 c.)
1 cup crushed potato chips (2.5 c.)

Preheat oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.

In a large mixing bowl combine the chicken, celery, almonds, onion, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. You can add some extra cheese to the topping, if you like it extra cheesy. Bake for 25 minutes, or at 450 degrees for 10-15 minutes. Until its hot and bubbly.

NOTE: Recipe doubled in parenthesis for a buffet.

Variation: Add a small can of water chestnuts, drained and a tiny jar of pimentos, drained instead of almonds. Bake as directed.

He that planteth a tree is the servant of God. He provideth a kindness for many generations, and faces he hath not seen shall bless him. ~ Henry Van Dyke