Hot Chicken Salad - cooking recipe

Ingredients

4 c. cold, cooked and diced chicken
1 tsp. salt
2 c. chopped celery
1 c. cream of chicken soup (undiluted)
2 pimientos, cut finely
1 c. cooked noodles
1 can sliced mushrooms, drained
1/2 c. green peas
2 Tbsp. lemon juice
3/4 c. mayonnaise
4 hard-boiled eggs, sliced
2 tsp. minced onion
1 (8 oz.) can sliced water chestnuts, drained
1 1/2 c. grated sharp Cheddar cheese
3/4 c. toasted chopped almonds
1 1/2 c. crushed potato chips

Preparation

Combine all ingredients except last 3 and spoon into a greased 9 x 13 x 3-inch baking dish.
Top with the cheese, potato chips and almonds.
Cover tightly and place in refrigerator overnight. About 40 minutes before serving time, place in a 400\u00b0 oven and cook for 30 minutes or until brown and bubbly.
Should nuts begin to get too brown, cover lightly with a piece of foil.
Be sure dish is hot through and through.
Serves 18 to 20.