3 c. cubed, cooked chicken (3 whole chicken breasts)
2 c. chopped celery
1/2 c. slivered almonds
1/2 tsp. salt
1/2 c. chopped green pepper
1/2 c. mayonnaise
2 tbsp. chopped pimiento
2 tbsp. lemon juice
1/2 can cream of chicken soup, undiluted
1/2 c. or enough to cover top, grated American cheese
Crushed potato chips to cover top, about 3 c.

Combine all ingredients except cheese and potato chips. Toss lightly and spoon into casserole. Spread chips and cheese on top. Bake at 350 degrees for about 25 to 35 minutes until heated through and browned. Garnish with paprika. This casserole may be made ahead. Serves 6.