Pat Nixon's Casserole

1 large package noodles, cooked
2 cups chopped celery
2 fryers (4 cups chicken, cooked)
1 can cream of chicken soup
1 jar button mushrooms
1 teaspoon grated onion juice
Salt to taste (as chicken soup is seasoned)
4 hard boiled eggs, cut into large chunks
1 cup grated cheese spread on top with rolled potato chips
2/3 cup sliced almonds bamboo shoots and water
    chestnuts (if desired for texture)
2/3 cup mayonnaise
2 tablespoons lemon juice
1 small jar pimientos

Cook quantity of noodles desired.

Cook celery slightly. Add mayonnaise, lemon juice, onions, pimento and chicken soup.

Grease casserole. Put a little of the mixture in bottom of casserole, a layer of noodles and a layer of chicken, cut into big chunks. Scatter some hard-boiled eggs. Repeat until casserole is filled having covered each layer with soup mixture. End with soup mixture on top. Spread grated cheese over top. Sprinkle with sliced almonds and rolled potato chips. Bake 30 minutes until bubbly and heated through.