4 cups cut-up chicken, cooked
2 tbsp. lemon juice
1 tsp. salt
1/2 c. mayonnaise
2 c. celery, chopped
4 hard-cooked eggs, sliced
3/4 c. cream of chicken soup
2 tbsp. onion, finely chopped
2 tbsp. chopped pimiento
2 c. grated cheese, divided
1 1/2 c. potato chips, crushed
2/3 c. finely chopped almonds

Combine all ingredients, except 1 cup cheese, potato chips and almonds. Place in rectangular baking dish. Top with cheese, chips and almonds. Cover and let stand overnight in refrigerator. Bake 25 minutes at 400°F.

Serves 8.

Submitted by: Stephanie Long