Hot Chicken Salad
Renee D. Hussey

2 c. diced chicken
1 1/2 c. diced celery
2 c. hard-cooked eggs, diced
2 Tbsp. chopped onion
1 1/2 c. cooked rice
1 can cream of chicken soup
1/2 c. slivered almonds
1/4 c. chicken broth
1/2 c. mayonnaise

Fold all together, gently. Cover with 1 c. crushed potato chips. Bake in 8 X 8 pan at 350 for 20 minutes. 
Pandemic suggestion: Serve on slider rolls.