Hot Chicken Salad Casserole

Hot Chicken Salad Casserole
Serves 4

Casserole:
4 cups cooked chicken, cut into pieces (I use breasts, but thighs OK too)
1 pint Hellman’s mayonnaise LIGHT
1/2 cup grated onion, or finely chopped (I use more because we love onion)
1 cup chopped celery
1 cup sliced water chestnuts
4 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 cup grated cheese
1/2 cup blanched almond pieces

Topping:
1-1/2 cup crushed potato chips (more is OK)

Method:
Mix all ingredients together and put into a 9 x 13-inch pan.
Sprinkle chips over top of casserole.

Bake at 400 degrees for 10 to 15 minutes, or until bubbling.