Hot Tuna Salad

1 (10 3/4 ounce) can condensed cream of chicken soup
1 (6 ounce) can tuna, drained
1 cup diced celery
1/4 cup finely chopped onion
1/2 cup salad dressing or mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 hard−cooked eggs, sliced
1 cup crushed potato chips

Additional egg slices and chopped fresh parsley for garnish Preheat oven to 400 degrees F. Mix soup, tuna, celery, onion, salad dressing, salt and pepper; fold in egg slices. Pile lightly into individual baking shells or a 1 1/2−quart casserole. Sprinkle with potato chips. Bake 25 minutes or until hot. Garnish with egg slices and parsley.
Makes 6 servings.