2 (10 3/4 oz) cans condensed cream of chicken soup

1 1/2 c mayonnaise

1 tbs prepared mustard

1 tbs Worcestershire sauce

1 (10 oz) bag potato chips, crushed

1/2 c slivered almonds

4 c cubed cooked chicken

2 c diced celery

1/4 c finely chopped onion

4 hard-boiled eggs, sliced

Lightly butter a 13″x9″x2″ casserole. Stir together the soup, mayonnaise, mustard, and Worcestershire sauce. In a med bowl, reserve one cup of the potato chips and 2 tbs of the almonds for the topping. Place half of the remaining potato chips in the casserole, spreading them evenly. Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top. Repeat the layers, ending with the reserved potato chips and almonds. Bake at 350 degrees for 30-40 minutes, or until heated through.

Serves 8-10