4 c. cooked chicken, let get cold and dice
3 tbsp. lemon juice
2/3 c. chopped toasted almonds
3/4 c. mayonnaise
1 tsp. salt
1 c. sharp cheese, grated
2 c. chopped celery
4 hard cooked eggs
3/4 c. cream of chicken or celery soup
1 tsp. onion, chopped fine
2 pimentos, chopped fine
1 1/2 c. crushed potato chips

Combine all ingredients except potato chips, cheese and almonds. Place in large 9 x 13 inch baking dish and sprinkle with cheese and potato chips. Let stand in refrigerator overnight. Bake at 400 degrees for 25 minutes. Lightly brown almonds and butter in small skillet; set aside and sprinkle on casserole last 10 minutes.