Baked Chicken Salad

2 cups chopped cooked chicken
4 hard boiled eggs, chopped
2 cups diced celery
1/2 cup chopped toasted almonds
1/2 teaspoon salt
2 tablespoons grated onion
2 tablespoons lemon juice
1 cup mayonnaise
1 cup crushed potato chips
1/2 cup grated cheese

Combine chicken, eggs, celery, almonds, salt, onion, and lemon juice in bowl; fold in mayonaise.  Turn into greased casserole dish; top with potato chips and cheese.  Bake at 450° for about 12 minutes or until salad is bubbly and cheese is melted.  Makes 6 servings.