In a small mixing bowl, add mayonnaise, soup, lemon juice, and salt. Stir to combine. Set aside.
In a large mixing bowl, combine the chicken, celery, onion, pimientos, eggs, almonds, and 1 cup cheese. Mix together. Pour the mayonnaise mixture over the chicken mixture and fold to combine.
Pour the mixture into a greased 2 ½ quart or 9x13 casserole dish. Cover and refrigerate overnight. When ready to bake, preheat the oven to 400 degrees. Top the casserole with the remaining ½ cup cheese and potato chips. Bake for 25-35 minutes covered and 5 minutes uncovered until golden and bubbly.
The white meat from two small rotisserie chickens equates to about 4 cups of cubed chicken.
The unbaked casserole can be frozen. Prepare the chicken mixture and transfer it to a freezer-safe dish, but don't add the potato chip topping. Cover tightly and freeze for up to two months. When ready to bake, thaw the casserole and add the potato chip topping. Then bake according to the recipe directions.
Hot chicken salad leftovers reheat beautifully in the microwave. The initial bake of the casserole should be done in the oven so the topping gets brown and crispy.
Leftovers should be stored in the airtight container in the refrigerator for up to five days. Cool the casserole completely before refrigerating.