Hot Chicken Salad

Hazel Smith's Hot Dish Recipe of the Week

Hot Chicken Salad

3 cups cooked chicken, diced
1 small can sliced mushrooms
2 cans cream of chicken soup
1 1/2 cup celery
4 tablespoons minced onion
1/2 cup Miracle Whip
1 cup slivered almonds
4 boiled eggs, peeled and chopped
small jar pimentos, drained
1 teaspoon salt
1/2 teaspoon pepper

Mix all ingredients. Top with crumbled crackers. Bake at 350 for 40 minutes.