Hot Chicken Salad - cooking recipe

Ingredients

5 c. cubed chicken (not too small)
3 tsp. lemon juice
3/4 c. mayonnaise
1 c. grated cheese
3 hard-boiled eggs, sliced
1 can cream of chicken soup
2/3 c. slivered almonds
1 tsp. salt
2 c. finely chopped celery
1 tsp. minced onion
2 pimentos, cut fine

Preparation

Combine all ingredients except cheese and almonds.
Put in a 9 x 11-inch baking dish; let stand overnight.
Take from refrigerator about 3 hours before baking to bring to room temperature.
Garnish with cheese and almonds.
Bake at 400\u00b0 for 20 to 25 minutes until bubbling.
Makes about 10 servings.
Or use chicken breasts for 8 people.