Cathryn's Hot Chicken Salad (Bridal Luncheon)

By TMaloy

Ingredients

• 4 cups diced, cooked chicken
• 1 & 1/2 cups celery, finely diced
• 1 cup toasted slivered almonds
• 1 t. salt
• 4 T. grated onion
• 1 cup chopped green pepper
• 1 cup mayonnaise
• 4 oz. jar chopped pimiento
• 4 T. lemon juice
• 1 - 10 3/4 oz. can cream of chicken soup, undiluted
• 2 hard boiled eggs, chopped
• 2 cups sharp grated cheese (Crushed potato chips for topping)

Preparation

Step 1

Combine all ingredients except potato chips and cheese; blend well together. Spoon into a lightly greased 9x13 baking dish. Top with 2 cups of cheese. Bake 30 minutes at 350. Put potato chips on top the last 10 minutes of baking the casserole.