• 5 cups cut-up, cooked chicken
• 2-1/2 teaspoon lemon juice
• ½ cup mayonnaise
• ½ cup plain yogurt
• 1 teaspoon salt
• 5 hard cooked eggs, diced
• 1 can cream of chicken soup
• 1 small jar pimento
• 1-1/4 teaspoon finely chopped onion
• 2-1/2 cups diced celery

Combine all ingredients and put in a greased 9×13” baking dish. Top with:

• ¾ cup sliced almonds
• 1-1/4 cup shredded cheddar cheese
• 2 cups crushed potato chips

Cover and place in refrigerator overnight. Remove 1 hour before baking. Bake, uncovered, at 400 for 25 minutes. Let stand 5 minutes before serving.