2 c. diced cooked chicken
1 c. diced fresh celery
1/2 c. toasted slivered almonds
1 tsp. salt
4 tbsp. minced green onions
1 sm. green pepper, diced
1/2 c. mayonnaise
2 tbsp. chopped pimientos
2 tbsp. lemon juice
1/2 c. sour cream
2 hard cooked eggs, chopped
1/2 c. shredded sharp Cheddar cheese
Crushed potato chips (optional)

Remove skin and fat from chicken. Cut into one inch cubes. Place into large bowl. Add celery, salt, almonds, onion and green pepper. Blend lightly.

Stir together mayonnaise, pimento and lemon juice. Blend in sour cream. Fold dressing into chicken mixture. Sprinkle with eggs, mixing until combined.

Turn into lightly buttered 1 1/2 quart casserole. Sprinkle with cheese. Bake at 350 degrees F. for 30 minutes or until cheese is melted and casserole is heated through. If desired, sprinkle with crushed potato chips before serving. 4 servings.

Tip: You may use turkey in place of chicken.