Hot Chicken Salad Casserole - cooking recipe

Ingredients

4 c. cooked, cut up chicken (not too small)
1 tsp. salt
4 eggs, hard-boiled and diced
2 pimentos, cut fine
1 c. grated Cheddar cheese
2 Tbsp. lemon juice
3/4 c. mayonnaise
2 c. chopped celery
3/4 c. cream of mushroom soup
1 1/2 c. crushed potato chips

Preparation

Make night before serving.
Combine all ingredients except potato chips and cheese.
Place in flat rectangular dish; cover and place in refrigerator and let stand overnight.
Take out about an hour before baking.
Top with crushed potato chips and cheese. Bake at 400\u00b0 for 30 or 40 minutes or until it bubbles.
Easy and good.
Serves 8 people.