Mrs. Nixon'S Hot Chicken Salad

• 4 c. cooked, cut up chicken
• 2 Tbsp. lemon juice
• 3/4 c. mayonnaise (Hellmann's)
• 1 tsp. salt
• 1/2 tsp. m.s.g.
• 2 c. chopped celery
• 4 hard-cooked eggs, sliced
• 3/4 c. cream of chicken soup
• 1 Tbsp. onion, diced fine
• 2 cans pimiento, cut fine
• 1 1/2 c. crushed potato chips
• 1 c. grated cheese
• 2/3 c. finely chopped toasted almonds

1. Cook eggs first, then combine all ingredients, except cheese, potato chips and almonds.
2. Place combined ingredients in large rectangular casserole dish.
3. Top with cheese, potato chips and almonds.
4. Let stand overnight in refrigerator.
5. Bake at 400u0b0 for 20 to 25 minutes, or until browned and bubbly hot.
6. Serves 8.

chicken, lemon juice, mayonnaise, salt, celery, eggs, cream of chicken soup, onion, pimiento, potato chips, grated cheese, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705910 (may not work)