4 c. cooked chicken, cubed
2 tbsp. lemon juice
3/4 c. Hellmann's mayonnaise
1 tsp. minced onion
1 sm. jar chopped pimentos, drained
2 c. chopped celery
4 hard cooked eggs, chopped
1 can cream of chicken soup

Mix all above together. Cover and refrigerate overnight.

TOPPING:

1 1/2 c. crushed Pringles potato chips
2/3 c. finely chopped almonds

Mix together and sprinkle over top of chicken mixture just before baking at 350 degrees for 30 minutes. Bake before coming to luncheon.