Pat Nixon's Hot Chicken Salad

4 cups cooked chicken chunks
2 tablespoons lemon juice
2/3 cup toasted almonds
3/4 cup mayonnaise
1/2 teaspoon monosodium glutamate
1 cup grated cheese
2 cups chopped celery
4 hard-cooked eggs
3/4 cup cream of chicken soup
1 teaspoon onion
2 chopped pimentos
1 1/2 cups crushed potato chips

Combine all ingredients except cheese, chips and almonds. Place in a 9 x 13-inch dish. Top with cheese, potato chips and almonds. Let stand in refrigerator overnight.

Bake at 400 degrees F for 20 to 25 minutes.

Chopped roast beef may be substituted for chicken.