Recipe - Chicken Salad Casserole

2 cup Diced; cooked chicken
1 One fourth cup Diced celery
One half cup Finely crumbled crackers
1 cn Cream of chicken soup
1 cup Mayonnaise
1 cup Sliced almonds
2 Hard cooked eggs
Salt and pepper to taste
Chopped pimentos; (optional)

Mix well.  Top with finely crushed potato chips.  Bake at 425
degrees for 20 minutes.  Serves 6.

Posted to TNT Prodigy's Recipe Exchange Newsletter by smith3
smith3@gmi.net on Dec 28, 1997