Hot Chicken Salad - cooking recipe

Ingredients

4 c. cooked, cooled white chicken breast chunks (3 lb. chicken)
4 boiled eggs, sliced thinly
1 jar red pimentos (3 1/2 oz.)
1 Tbsp. minced onion
3/4 c. mayonnaise
3/4 c. cream of chicken soup
2 Tbsp. sugar
2 Tbsp. lemon juice
1 1/2 c. crushed potato chips
1 c. grated Cheddar cheese
1 c. toasted almonds

Preparation

Combine all but the last 3 ingredients.
Place in a 9 x 13-inch glass dish.
Top with chips, cheese and almonds.
Let stand (covered) in refrigerator for at least 12 hours.
Bake at 400\u00b0 for 25 minutes.
Serve hot.