Mom's Hot Chicken Salad for Friday Night Supper!

Awhile back I mentioned I would share my Mother's recipe for Hot Chicken Salad.  Today that sounded good with the fresh Corn on the Cob in the refrigerator and the Beef Steak Tomatoes in my kitchen window.  We have a menu and Friday night supper is planned.

Ingredients for Mom's Hot Chicken Salad:

4 C. cooked diced chicken (Today I used breasts but I use whatever is on hand.)
2 C. chopped celery
4 chopped hard cooked eggs
3/4 C. Miracle Whip
3/4 C. undiluted cream of mushroom soup
2 T. lemon juice
1 t. minced onion
1 t. salt

Ingredients for Topping:

1 1/2 C. crushed potato chips
1 C. grated Swiss cheese
2/3 C. slivered almonds

Preheat the oven to 400 degrees F.  Butter a flat baking dish, I use a 10"x,10" square corning ware dish as old as I am, and set it aside.  Mix together the Chicken Salad ingredients in a large bowl and refrigerate 3-4 hours or overnight. 

Before baking mix together the topping ingredients.

Spread the chicken salad in the buttered dish then spread evenly with the topping.  Bake 30 minutes at 400 degrees F.  Serve "hot".