1 1/2 c. cooked chicken
1 c. cooked rice
1 sm. onion, chopped
3/4 c. diced celery
1/4 c. slivered almonds
1/4 c. pimiento (opt.)
1/2 c. mayonnaise
1 can mushroom soup (not diluted)
1/4 tsp. salt
2 tsp. lemon juice
2 hard cooked eggs, chopped
1/2 c. crushed potato chips

Combine all ingredients, except potato chips in a bowl. Spoon into a greased 1 1/2 quart casserole; cover. Refrigerate overnight. At baking time, generously cover top of casserole with crushed chips. Bake, uncovered at 350 degrees for about 50 to 60 minutes or until bubbly. Serves 6 to 8.