Baked Chicken Salad

A delicious recipe, that I got from a co-worker, I have tried it. It is fantastic. This needs to be refrigerated overnight for 8 hours.

• Ready In: 1 hr
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• 4  cups  chopped  cooked chicken breasts
• 1  cup mayonnaise
• 1⁄4 cup  chopped onion
• 1 1⁄2 cups  chopped celery
• 4  hard-boiled eggs, chopped
• 1 (4 ounce) can chopped pimiento, drained
• 1  cup  slivered almonds, toasted
• 1  cup  shredded cheddar cheese
• 1  teaspoon seasoning salt
• 1⁄2 teaspoon white pepper
• 3  tablespoons lemon juice
• 1 (10 ounce) can  cream of chicken soup
• 1  cup  crushed plain  potato chips

Directions

1. In a large bowl, combine all the ingredients, except the crushed potato chips.
2. Spoon mixture in 9x13 baking dish.
3. Cover and refrigerate for 8 hours, if taken out earlier the flavor will decrease.
4. When ready to bake, top casserole with crushed potato chips.
5. Bake uncovered at 325 degrees, for 35 - 40 minutes, or until potato chips are browned lightly.