This is a variation on the Chicken Salad that my mother Joan Olsen used to make. The salad serves 10 to 12 people so it is good for a larger gathering.
3 cups diced cooked chicken
1 1/2 cups cooked rice
4 hard cooked eggs
3/4 cup slivered almonds
1/2 tsp salt
1 cup mayonnaise
2 cans cream of chicken soup
1 1/2 cups diced celery
4 Tbs lemon juice
1 1/2 Tbs minced onion
Mix all ingredients and put in a 9 x 13 inch pan. Cover the salad with 1/2 cup of shredded cheddar cheese and 1 cup crushed potato chips. Bake for 30 minutes at 350.
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