4 c. cubed cooked chicken
2 c. diced celery
3/4 c. mayonnaise or salad dressing
1/3 c. toasted almonds
2 tbsp. lemon juice
1 tbsp. grated lemon (optional)
Salt and pepper to taste
1 sm. can sliced water chestnuts
Sliced pimentos
1 can cream of chicken soup

Mix all ingredients. Pile them lightly in well greased ovenware 9 x 13 inch pan. Before baking, add 1/2 cup grated cheddar cheese and 1 cup crushed potato chips. Bake at 375 degrees about 30 minutes. Do not overbake. (This recipe can be frozen and baked when needed. It is also good made the day before and baked the next day without freezing.)