4 c. chopped chicken, cooked
4 c. chopped celery
1 c. chopped, toasted almonds
1 tbsp. grated onion
1 c. mayonnaise
4 tbsp. lemon juice
4 tbsp. chopped pimento
1 can cream of chicken soup
3 c. crushed potato chips (for topping)

Mix together all of the ingredients except for the potato chips. Place in a 3-quart, oblong, glass dish and top with the potato chips.

Bake at 350°F for 25 minutes.