• In a large mixing bowl, combine soup, mayonnaise, onion, lemon juice and salt. Stir in chicken, celery and almonds.
• Spoon mixture into a 13x9-inch baking dish.
• Preheat oven to 350°F. Bake 30 minutes. Uncover, add cheese and crushed potato chips on top. Bake, uncovered 15 additional minutes.

Instructions to turn Hot Chicken Salad into a freezer meal.

• Spoon mixture into a 13x9-inch disposable foil pan. Cover with plastic wrap and  aluminum foil. Label and freeze. Freeze shredded cheese in a separate bag and tape to casserole.
• When ready to cook, thaw in refrigerator overnight.
• Preheat oven to 350°F. Remove foil and plastic wrap and recover with foil. Bake 30 minutes. Uncover, add cheese and crushed potato chips on top. Bake, uncovered 15 additional minutes.