Hot Chicken Salad - cooking recipe

Ingredients

2 c. chopped, cooked chicken
1 c. cooked rice
1 c. mayonnaise
2 Tbsp. lemon juice
1/4 c. chopped onion
1 c. chopped celery
1/2 c. toasted, slivered almonds
1 c. cream of chicken soup
1/2 tsp. salt
2 Tbsp. chopped pimiento

Preparation

Combine all ingredients and place in an ungreased 2-quart casserole.
Sprinkle with crushed cheese crackers.
Bake at 350\u00b0 for 30 minutes or until bubbly.