4 c. cooked chicken, chunked
2 c. chopped celery
4 hard cooked eggs
1 tsp. minced onion
2 pimentos, cut fine
2 tbsp. lemon juice
3/4 c. cream of chicken soup, undiluted
1 c. grated Cheddar
2/3 c. toasted almonds
Crushed potato chips

Mix first 7 ingredients together. Turn into 9 x 13 inch glass baking dish. Top casserole with the grated cheese, toasted almonds and crushed potato chips. Let stand in refrigerator overnight. Bake at 400 degrees for 20 to 25 minutes. Serves 6 to 8.