Hazel'S Hot Chicken Salad - cooking recipe

Ingredients

2 to 2 1/2 c. cooked diced chicken
1 (8 oz.) can water chestnuts, drained and sliced
2 pimentos, diced (1 oz.)
1/2 c. slivered toasted almonds
1/2 c. sliced mushrooms
2 Tbsp. lemon juice
1 1/2 c. mayonnaise
salt and pepper
1/2 c. grated Cheddar cheese
1/2 c. French fried onions

Preparation

Combine
chicken,
water
chestnuts, pimentos, almonds, mushrooms,\tlemon juice and mayonnaise.
Place in a buttered 2 quart
casserole.
Top
with
cheese and onions.
Bake at 350\u00b0 for 20 minutes until golden.
Freezes well. Serves 6.