Hot Chicken Salad (A café luncheon favorite)

Ingredients:
8 cups diced, cooked chicken (about 12 breast halves)
4 cups mayonnaise
2 teaspoons salt
4 cups diced celery
4 cups water chestnuts
8 tablespoons lemon juice
4 onions finely chopped
2 cups sliced almonds
4 cups sliced mushrooms

Directions:

Mix together and place in greased quart casserole dishes

Top each casserole with:
2 cups crushed potato chips
1 cup grated cheddar cheese

Bake at 350 degrees for 45 minutes to one hour.

Serves 16