Hot Chicken Salad
2 cups mayonnaise
1/4 cup lemon juice
5 cups cubed cooked chicken
1 cup sliced celery
1 cup cooked rice
1 cup slivered almonds, toasted
1/4 cup minced onion
1 jar (2 oz.) diced pimientos, drained
1 cup (4 oz.) shredded Cheddar cheese
1 1/2 cups crushed potato chips
In a large bowl, mix mayonnaise and lemon juice until smooth. Add
chicken, celery, rice, almonds, onion and pimientos; mix well.
Spoon into a greased 13x9x2 inch baking dish. Sprinkle with cheese
and potato chips. Bake, uncovered, at 325 for 30-35 minutes or
until bubbly. Yield 6-8 servings.