Hot Chicken Salad

2 cups cooked chicken, diced
2 cups chopped celery
1/2 cup sliced almonds (optional)
1/4 Tbsp diced pimento, drained well
2 hard-cooked eggs, diced
1 can (10.5 oz) cream of chicken soup
4 oz sour cream
1/2 cup mayonnaise
1/4 cup chopped scallions

Combine all ingredients except chicken and mix very well. Add chicken and
mix again until chicken is coated with mixture. Spoon mixture evenly into
a greased, 2-quart shallow glass dish. Bake for 30 minutes at 350 until
bubbly. Make a topping with 1/8 cup melted margarine and 1 cup crushed
potato or corn chips, or corn flakes. Sprinkle with topping and return to
the oven for another 5-10 minutes. Serve warm.

Submitted By:
Sarah Gaines, Pittsburgh
>From 'C' is for Casserole.

Source: http://www.wqed.org/tv/cooks/recipes/105.html

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