4 cups cooked and cubed (bite size) chicken
2 tablespoons lemon juice
1/2 cup mayonnaise or Vegenaise
1/2 teaspoon salt
1 cup finely chopped celery
4 hard boiled eggs sliced
1 can cream of chicken soup

Topping:
1/3 cup toasted almonds finely chopped
1 cup grated fresh Parmesan cheese
1 1/4 cup crushed potato chips

Combine all ingredients in a large bowl, mix well. Pour into a greased 9 x 13 baking dish. In a small bowl mix the almonds, Parmesan cheese and crushed potato chips. Sprinkle on top. At this point you can refrigerate over night.

Bake in a preheated 400 degree oven for about 30 minutes or until heated through.