HOT CHICKEN SALAD

4 c. diced chicken (6 breasts, baked)

2 c. diced celery

1/3 c. mayonnaise

1 can cream of mushroom soup

1 sm. jar chopped pimiento

1 can sliced water chestnuts, drained

1 tsp. salt

1 tsp. chopped onion

3 tsp. lemon juice

1 c. grated cheese

1 c. crushed potato chips

1/2 c. slivered almonds



Blend the first nine ingredients and pour into a 9"x13" pan. Top with the grated cheese,
potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be
bubbly.