8 c. cooked cubed chicken
4 tbsp. lemon juice
2 cans cream of chicken soup
2 c. REAL mayonnaise
1 tbsp. dry minced onion
1 sm. jar sliced, drained pimento
2 cans sliced, drained water chestnuts
1 bunch sliced celery (about 6 c.)
1 1/2 c. crushed Ritz crackers
1/2 lb. grated Colby or Cheddar cheese
6 hard cooked eggs
1/2 c. slivered almonds

In a large bowl, mix together the wet ingredients; undiluted soup, juice, chestnuts, celery, pimento and mayonnaise. Mix well, add the dry onion, mix well, add the cooked chicken. Mix well and pour into a 9 x 13 inch Pam sprayed or lightly oiled pan (at this point the casserole may be covered and refrigerated overnight, or frozen up to a month).

When ready to serve prepare the topping. Slice 6 hard cooked eggs and arrange over the top, sprinkle with the crackers, shredded cheese, and almonds. Bake uncovered at 400 degrees for about 40 minutes until browned and bubbly.