Hot Chicken Salad - cooking recipe

Ingredients

4 c. chicken chunks, cooked
2 Tbsp. lemon juice
3/4 c. mayonnaise
1 tsp. salt (optional; I do not use)
1/2 tsp. Accent (optional; I do not use)
2 c. chopped celery or 1 c. celery and 1 can sliced water chestnuts, drained
1 c. chicken broth
1 can cream of chicken soup
4 hard-boiled eggs, chopped
1 medium onion, chopped
1 c. Cheddar cheese, grated
1 1/2 c. corn flakes or potato chips, crushed
1/2 c. chopped toasted almonds

Preparation

Combine ingredients, except for the last 3; place in Pam sprayed 9 x 13-inch Pyrex dish.
Top with the grated cheese, crushed corn flakes or potato chips and toasted almonds.
Cover with Saran Wrap; refrigerate until ready for baking.
Bake at 400\u00b0 for 20 to 25 minutes, or until thoroughly heated.
Serve hot. Serves 6 to 8.