Crunchy Chicken Bake

Ingredients

• 2 tbsp. butter
• 2 small onions
• ¾ cups diced celery
• 1 tsp. salt
• 2 tsp. lemon juice
• 1 (10¾ oz.) can cream of mushroom soup
• 1 (10¾ oz.) can cream of celery soup
• 1 cup mayonnaise
• 2 cups cooked, diced chicken
• 2 cups cooked rice
• ½ cup slivered almonds
• 4 hard-boiled eggs, chopped
• 1 cup frozen green peas
• 2 cups crushed potato chips

Preparation

1. Preheat oven to 375°. Melt butter in a skillet over medium heat.
2. Add onions and celery and sauté until soft.
3. Mix salt and lemon in a small bowl.
4. Grease a 2-quart casserole dish; mix combined onions and celery with mushroom and celery soups, mayonnaise and lemon juice mixture. Mix well. Add chicken, rice, almonds, eggs and frozen peas.
5. Sprinkle top with crushed potato chips and bake until hot and bubbly, 40 to 45 minutes.

Serves: 10