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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.

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