8 c. diced cooked chicken
2 cans water chestnuts, chopped
1 1/2 c. slivered almonds
8 hard-cooked eggs, chopped
1 large jar pimentos
1 can cream of chicken soup
1 can cream of celery soup
2 c. mayonnaise
1 tsp. salt
1 tsp. grated onion
4 tbsp. lemon juice
2 c. shredded Cheddar cheese (regular or sharp)
pretzels, crushed

Preheat oven to 350°F. Mix all ingredients except cheese and pretzels together. Turn into a 13 x 9 baking dish (buttered). Spread cheese and crushed pretzels on top.

Bake, uncovered, 35 to 40 minutes, until bubbly throughout.

Yields 15 servings.