Hot Chicken Salad #1 - cooking recipe

Ingredients

4 c. cooked chicken, diced
2 Tbsp. lemon juice
3/4 c. mayonnaise (light)
3 hard-boiled eggs, chopped
3/4 c. cream of chicken soup, undiluted
2/3 c. toasted almonds, chopped
1 tsp. salt
2 c. celery, chopped
1 (4 oz.) jar pimientos
1/2 c. water chestnuts (optional)
1 1/2 c. potato chips, crushed
1 c. cheese, grated

Preparation

Combine all ingredients except potato chips and cheese.
Place in a large rectangular dish.
Let stand overnight in refrigerator. (I prefer to refrigerate in a bowl, then transfer to a dish the next day.)
Top with cheese and potato chips.
Bake at 400\u00b0 for 20 to 25 minutes.