Hot Chicken Salad - cooking recipe

Ingredients

4 c. cooked chicken, boiled and diced
4 boiled eggs, diced
2 c. celery, diced
1 can cream of chicken soup
1/2 c. mayonnaise
1 tsp. minced onion
2 Tbsp. lemon juice

Preparation

Mix ingredients thoroughly.
Place in refrigerator for at least 2 hours.
Place in casserole dish or an 11 x 9-inch pan. Layer with American cheese, crushed Pringles and slivered almonds. Bake for 30 minutes at 325\u00b0.