3 c. cooked, diced chicken (about 6 pieces breast)
2 c. thinly sliced celery
2/3 c. slivered salted almonds
1/4 c. pimiento strips (opt.)
1 1/2 c. mayonnaise
3 tbsp. lemon juice
2 tbsp. grated onion
1 tsp. salt
1/4 tsp. pepper
1 c. crushed potato chips
1/2 c. grated cheese, colby or longhorn
Sugar, if needed
4 hard cooked eggs, mixed in with chicken (opt.)

Combine chicken, celery, almonds with mayonnaise that's been blended with lemon juice, onion and seasonings. Toss with fork. Place in 9"x13" greased pan or serving dish. Mix grated cheese and potato chips. Sprinkle over salad mixture. Bake in preheated 400 degree oven for 20 minutes then 350 degrees for 10 minutes. It should be just heated through and lightly browned. Can be left in refrigerator overnight before baking.