Hot Chicken Salad

• 4 c. chicken, cooked and cubed
• 4 hard-boiled eggs, chopped
• 2 c. celery, diced
• 2/3 c. mayonnaise
• 1 tsp. salt
• 2 Tbsp. lemon juice
• 1/2 tsp. Accent
• 1 can cream of chicken soup
• 1 tsp. onion, minced
• 1 (2 oz.) jar pimento, diced
• 1 1/2 c. potato chips, crushed
• 1 1/2 c. grated cheese
• 2/3 c. (4 oz. pkg.) toasted almonds

1. In a large bowl mix chicken, eggs and celery.
2. In a second bowl blend mayonnaise, salt, lemon juice, Accent, soup, onion and pimento.
3. Add to chicken mixture.
4. Place in a large casserole dish.
5. In another bowl combine potato chips, grated cheese and almonds.
6. Sprinkle over the top of chicken mixture.
7. Bake at 400u0b0 for 20 to 25 minutes.
8. Serves 6 to 8.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206569 (may not work)