Hot Chicken Salad

HOT CHICKEN SALAD

3 c. diced, cooked chicken
2 c. thinly sliced celery
1/2 c. slivered salted almonds
1/4 c. pimiento
1 1/4 c. mayonnaise
3 T. lemon juice
2 T. grated onion
1 t. salt
1/4 t. pepper
1 c. dry breadcrumbs
2 T. butter or margarine, melted

In large bowl, combine chicken, celery, almonds and pimiento.

In small bowl, combine and mix well: mayo, lemon juice, onion, salt, pepper; add to chicken mixture; toss gently with fork.

Place in oiled casserole. Toss breadcrumbs with melted butter and sprinkle over salad. Bake at 375* F. 30 mionutes or until heated through and browned.