Ingredients
5 cups cubed cooked chicken2 cups chopped celery5 hard-boiled large eggs, sliced1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted3/4 cup mayonnaise2 tablespoons lemon juice1 tablespoon pimientos, optional1 teaspoon finely chopped onion1 cup shredded cheddar cheese1 can (3 ounces) chow mein noodles1/2 cup slivered almonds, toasted
Preparation
In a large bowl, combine the first eight ingredients. Transfer to a greased 3-qt. baking dish; sprinkle with cheese, chow mein noodles and almonds. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes until lightly browned and cheese is bubbly.
