California Hot Chicken Salad - cooking recipe

Ingredients

3 c. diced, cooked chicken
2 c. thinly sliced celery
1/2 c. slivered, salted almonds
1/4 c. pimiento, cut in strips
1 1/4 c. mayonnaise
3 Tbsp. lemon juice
2 Tbsp. grated onion
1 tsp. salt
1/4 tsp. pepper
1 c. dry bread crumbs
2 Tbsp. melted margarine

Preparation

Place in large bowl the chicken, celery, almonds and pimiento. Blend mayonnaise, lemon juice, grated onion, salt and pepper; add to bowl and toss gently with a fork.
Place mixture in individual ramekins or a shallow, oiled casserole.
Toss bread crumbs with melted margarine and sprinkle over salad.
Bake in a preheated oven at 375\u00b0 until heated through and lightly browned; about 30 minutes for a casserole, or 15 minutes in ramekins.
Serves 8 to 10.