Hot Chicken Salad

From Home Cooking Magazine

2 cups chicken, cooked and cubed
2 cups thinly sliced celery
1/2 cup almonds
1/2 tsp salt
2 tsp grated onion
1 cup mayo
2 tbsp lemon juice
1/2 cup grated cheese
1 cup potato chips, crushed

Preheat oven to 450.

Combine chicken, celery, almonds, salt, onion, mayo, lemon juice, and cheese in a large bowl. Pour mixture into greased casserole dish. Top with crushed chips.

Bake for 15 minutes.