Hot Chicken Salad 4 cups cold cooked chicken, chunks 2 tablespoons lemon juice 3/4 cup mayonnaise 1 teaspoon salt dash monosodium glutamate 2 cups chopped celery 4 hard cooked eggs 3/4 cup condensed cream of chicken soup 1 teaspoon onions 1 small jar chopped pimentos (optional) 2/3 cup toasted almonds 1 cup grated cheese, cheddar 1 1/2 cups crushed potato chips Combine all except cheese, potato chips and almonds. Put in 2 quart rectangular dish. Top with potato chips, almonds and cheese. Let stand overnight in refrigerator. Put the last three ingredients on just before baking. Bake in 375° oven for 20-25 minutes.