Hot Chicken Salad Casserole - cooking recipe

Ingredients

4 c. diced, cooked chicken
1 1/2 c celery, finely chopped
1 c toasted, slivered almonds
1 t salt
4 T grated onion
1 c green pepper, chopped
1 c mayonnaise
4 T chopped pimiento (optional)
4 T lemon juice
1-10 3/4 oz can cream of chicken soup, undiluted
2 hard-boiled eggs, chopped
2 c grated sharp cheese
crushed potato chips for topping

Preparation

Combine all ingredients except potato chips and cheese; blend well together.
Spoon into a lightly greased 3 quart shallow casserole.
Top with cheese.
Bake at 350 degrees for 30 minutes. Put sprinkling of potato chips over surface during last 10 minutes of baking.