Hot Chicken Salad - cooking recipe

Ingredients

4 c. cold cooked chicken chunks
2 Tbsp. lemon juice
3/4 c. mayonnaise
1 tsp. salt
1/2 tsp. Accent
1 c. chopped celery
4 hard-cooked eggs, chopped
1 (10 3/4 oz.) can cream of chicken
1 tsp. fine minced onions
2 pimentos, minced
1 c. New York sharp cheese
1 1/2 c. crushed potato chips
2/3 c. finely chopped toasted almonds

Preparation

In a large bowl, combine all ingredients except cheese, potato chips and almonds.
Place salad in a 2-quart Pyrex oblong casserole.
Top with cheese, potato chips and almonds. Refrigerate overnight.
Bake in a 350\u00b0 oven about 45 minutes. Serves 10 to 12.