Hot Chicken Salad V

• 4 skinless, boneless chicken breast halves
• 4 hard-cooked eggs, sliced
• 2 cups chopped celery
• 3/4 cup creamy salad dressing, e.g. Miracle Whip TM
• 2 tablespoons orange juice
• 3/4 (10.75 ounce) can condensed cream of chicken soup
• 1/2 teaspoon poultry seasoning
• 1 teaspoon onion salt
• 1 (4 ounce) jar diced pimento peppers, drained
• 1/2 cup blanched slivered almonds
• 1 1/2 cups shredded sharp Cheddar cheese
• 1 1/2 cups crushed potato chips

1. Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.
2. In a large bowl combine chicken, celery, eggs, salad dressing, orange juice, soup, seasoning, onion salt and pimentos. Mix well and spread mixture into a 9x13 inch baking dish. Sprinkle with almonds, cheese and potato chips. Refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake casserole in preheated oven for 45 minutes.

skinless, eggs, celery, salad dressing, orange juice, condensed cream, poultry seasoning, onion salt, pimento peppers, blanched slivered almonds, cheddar cheese, potato chips

Taken from www.allrecipes.com/recipe/25937/hot-chicken-salad-v/ (may not work)