Categories: lunch, not tried

Ingredients

• 1 c crushed potato chips
• 2/3 c sharp cheddar cheese
• 4 c chicken, cooked and chopped
• 2 c celery
• 2 T onion, chopped
• 1/2 c slivered almonds
• 1 t salt
• 3/4 c mayonnaise
• 1 c cream of chicken soup
• 2 T lemon juice
• 1 jar pimiento (small, chopped)
• 1 egg, hard-boiled and chopped

Directions

1. Mix the first two ingredients and set aside 1/2 c for topping.

2. Mix all together and top with the reserved topping.

3. Use 9 × 13″ pan.

4. Bake at 400 degrees for 25 minutes.

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