SALAD:

4 c. cooked chicken, cooled & cut into bite sized pieces
2 tbsp. lemon juice
3/4 c. mayonnaise
1 tsp. salt
4 sliced hard cooked eggs
1 can cream of chicken soup
1 tsp. finely minced onion
2 pimientos, cut fine (opt.)

TOPPING:

2/3 c. finely chopped toasted almonds
1 c. grated cheddar cheese
1 1/2 c. crushed potato chips

Combine salad ingredients in large bowl. Place in shallow casserole dish. In another bowl combine almonds, cheese and chips and place on top of salad mixture. Refrigerate overnight. Thirty minutes before serving remove from refrigerator. Bake at 400 degrees for 25 minutes. 8 servings.