Betty Van Orden's Hot Chicken Salad

4 cups Chicken Breasts, cooked and cubed
(or 1 32-oz. bag Cookin' Good Chicken Tenders)
2 cups celery, sliced about 1/4 inch long
1 cup slivered almonds, optional
3 Tbsp. grated onion, optional
1 tsp. salt
1/4 cup lemon juice
2 cups Hellmann’s mayonnaise

Mix together and spread in pan
Shred 3/4 cup cheddar cheese, and mix with 3/4 cup crushed potato chips. (Pringles are less greasy)
Sprinkle over chicken mixture.
Bake at 375° for 25-30 minutes.