Hot Chicken Salad

-6 cups diced cooked chicken
-4 cups diced celery
-3 cups croutons
-3 cups mayo
-1 1/2 cups slivered almonds
-1/2 small onion diced
-1 1/2 tsp. salt
-3 cups crushed potato chips
-2 cans Cream of Chicken soup

-Mix all ingredients except chips and a few almonds.
-Place in a large cake pan and top with crushed chips and almonds.
-Bake uncovered @ 450 for 25 minutes or until bubbly. (cover with tin foil for the last 10 minutes of cooking or sooner if the almonds start to brown)
-Serve on croissants.
~From the kitchen of Brittany T.