Jack Nicklaus' Hot Chicken Salad Casserole

3 cups cooked chicken, chopped
1 cup almonds, slivered
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can sliced pimentos, drained
2 cups celery, chopped
1 (10 ounce) can cream of chicken soup
1 cup Cheddar cheese, shredded
1 1/2 cups mayonnaise
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1 (3 ounce) can French-fried onions

Combine chicken, almonds, water chestnuts, pimentos, celery, soup, cheese, mayonnaise, lemon juice, salt and pepper in a large bowl; mix well. Spoon into a 9 x 13-inch baking dish. Bake at 325 degrees F for 35 minutes. Sprinkle with onions and bake 10 minutes longer. Let stand 10 minutes. Cut into squares to serve.

Makes 8 to 12 servings.

Approximate values per serving: 592 calories, 51 g fat, 85 mg cholesterol, 25 g protein, 12 g carbohydrates, 3 g fiber, 844 mg sodium, 75 percent calories from fat