Crispy Hot Chicken Salad

• 1 package (9 ounces) frozen diced cooked chicken breast, thawed
• 2 cups thinly sliced celery
• 1 can (8 ounces) sliced water chestnuts, drained
• 1/2 cup chopped almonds
• 1/3 cup chopped green pepper
• 1 jar (2 ounces) diced pimientos, drained
• 2 tablespoons finely chopped onion
• 2/3 cup shredded Swiss cheese, divided
• 1 cup mayonnaise
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 2 cups crushed potato chips

1. In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and 1/3 cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat.
2. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350u0b0 for 20 minutes.
3. Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion, swiss cheese, mayonnaise, lemon juice, salt, potato chips

Taken from www.tasteofhome.com/recipes/crispy-hot-chicken-salad/ (may not work)