3 c. chopped chicken
3/4 c. mayonnaise
1 c. chopped celery
1 sm. jar pimiento
1/2 c. grated cheese
1 can cream of chicken soup
1 tbsp. lemon juice
2 tbsp. chopped onion
3 hard boiled eggs
3/4 c. water chestnuts

Combine all ingredients and place in deep casserole dish. Top with crushed potato chips. Bake at 350 degrees for 30 minutes or until bubbly. Serves 8 to 10.