Baked Chicken Salad

• 4 cups chopped cooked chicken breasts
• 1 cup mayonnaise
• 14 cup chopped onion
• 1 12 cups chopped celery
• 4 hard-boiled eggs, chopped
• 1 (4 ounce) can chopped pimiento, drained
• 1 cup slivered almonds, toasted
• 1 cup shredded cheddar cheese
• 1 teaspoon seasoning salt
• 12 teaspoon white pepper
• 3 tablespoons lemon juice
• 1 (10 ounce) can cream of chicken soup
• 1 cup crushed plain potato chips

1. In a large bowl, combine all the ingredients, except the crushed potato chips.
2. Spoon mixture in 9x13 baking dish.
3. Cover and refrigerate for 8 hours, if taken out earlier the flavor will decrease.
4. When ready to bake, top casserole with crushed potato chips.
5. Bake uncovered at 325 degrees, for 35 - 40 minutes, or until potato chips are browned lightly.

chicken breasts, mayonnaise, onion, celery, eggs, pimiento, slivered almonds, cheddar cheese, salt, white pepper, lemon juice, cream of chicken soup, potato chips

Taken from www.food.com/recipe/baked-chicken-salad-314027 (may not work)