2 cooked & cut up chickens
2 tbsp. lemon juice
3/4 c. mayonnaise
1 tsp. salt
2 c. chopped celery
4 hard cooked eggs
1 c. cream of chicken or cream of mushroom soup
1 c. pimientos, cut up

TOPPING:

1 1/2 c. crushed potato chips
1 c. cheddar cheese, grated
2/3 c. finely chopped toasted almonds (opt.)

Combine all ingredients except for topping. Refrigerate overnight. Put on topping. Bake at 300 degrees for 45 to 50 minutes. NOTE: Chicken should be bite size pieces. Soup and mayonnaise should be whipped together.