4 c. cooked and diced chicken
2 tsp. lemon juice
1 c. cooked rice
1 (2 oz.) jar pimentos, drained
1 tsp. minced onion
3/4 c. mayonnaise
1 c. chopped celery
4 hard-boiled eggs
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
garlic salt to taste
salt and pepper to taste
1 c. shredded Cheddar cheese
1 1/2 c. crumbled potato chips
Mix all ingredients, except cheese and chips. Pour into 13 x 9 x
2-inch baking dish. Place in refrigerator overnight. Preheat oven
to 400 degrees. Top with cheese and potato chips. Bake for 25 minutes.
Serves 6 to 8.
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