I love to make Chips and Chicken. It's like a hot Chicken salad but it doesn't need to stay hot. Once it's baked, you can serve it cold.
4 C cooked, diced chicken
2 cans cream of chicken soup
2 c. finely cut celery
2 tbsp minced onions
1 cup slivered almonds
1/2 bag regular potato chips, crushed
1 tsp salt
2 Tbsp lemon juice
2/3 cup mayonnaise
4 hard boiled eggs, sliced
1/2 box Uncle Ben's wild rice, cooked and drained
Combine all ingredients and place in 9 x 12 casserole. Cover top with additional 1/2 cup crushed potato chips. Bake 450 for 30 minutes. Serves 16