4 c. cold cut up, cooked chicken chunks
2 tbsp. lemon juice
1/2 c. finely chopped toasted almonds
3/4 c. mayonnaise
1 tsp. salt
1 c. cheese, grated
2 c. chopped celery
4 hard cooked eggs, sliced
3/4 c. cream of chicken soup
1 tsp. onion, finely minced
2 pimientos, cut fine
1 1/2 c. crushed potato chips

Combine all except cheese, potato chips and almonds. Place in a large rectangular dish. Top with cheese, potato chips and almonds. Let stand overnight in refrigerator. Bake in 400 degree oven for 20 to 25 minutes. Serves 8.