• 4 cups cooked chicken
• 4 hard-boiled eggs, chopped
• 2 cup chopped celery
• 1/2 small jar pimentos
• 1 chopped onion
• 1 cup mayonnaise
• 3 tablespoons lemon juice
• 1 can cream of chicken soup
• 1 can mushrooms, drained
• 1 can water chestnuts, cut
• 1 1/2 cups crushed potato chips
• Parmesan cheese
• 2/3 cup slivered almonds

Mix chicken, eggs, celery, pimentos, onion, mayonnaise, lemon juice, soup, mushrooms and water chestnuts.  Pour into 9″ x 13″ pan.  Cover with potato chips and cheese.  Top with almonds.  Bake at 350 degrees for 40 minutes covered and 10 minutes uncovered.

Optional sauce:  Heat 1 can mushroom soup and 1 cup sour cream.  Serve separately.

(Nell Green)