Chicken Salad - cooking recipe

Ingredients

5 c. cubed cooked chicken
2 1/2 tsp. lemon juice
1 c. mayonnaise
1 tsp. salt
1 1/4 tsp. chopped onion
1 c. pimento, cut up
1 can cream of chicken soup (don't dilute)
5 hard-boiled eggs
2 c. chopped celery
1 can water chestnuts, sliced

Preparation

Mix ingredients together.
Put in a 9 x 13-inch pan with Pam sprayed in pan.
Put topping over it.
Refrigerate overnight. Remove 1 hour before baking.
Bake at 400\u00b0 for 25 minutes.
Makes 10 to 12 servings.