Sherry Whiting's Baked Chicken Salad

Here's the recipe, don't miss the pictures below!

Sherry Whiting’s Baked Chicken Salad (Chicken Casserole)
350°F 45 minutes, Serves 6

2 Cups............ Cooked Shredded Chicken* (try subbing Turkey or Shrimp)
2 Cups .......... Diced Celery
1-½ Cups ....... Mayonnaise
2 Cups ........... Shredded Cheddar Cheese
½ Cup ........... Slivered Almonds
1 ½ tsp .......... lemon juice or more to taste
1 tsp. ............. Grated onion (or dried minced onion)
as you like..... Crushed Potato Chips

Mix chicken, celery, mayonnaise, cheese, almonds, lemon juice and onion. Put layer of potato chips in bottom of 2 qt. Casserole dish. Spoon on chicken mixture, top with another layer of potato chips. Bake uncovered at 350°F for 45 minutes. Also good cold as salad or on a sandwich.

*Sherry uses chicken breasts with skin on and bake in oven at 325°F for 45 minutes. Put about 2 ½ - 3 cups of water in pan before you put in oven. Cool chicken, remove skin and shred. Add some of chicken liquid to casserole mixture for extra flavor.
Steph uses a whole baked chicken (preferrably from the farmers' market) debones it and puts all the meat (yes, dark and light) in the casserole, as well as most of the stock.