8 ounces uncooked elbow macaroni (2 cups)
3 1/2 to 4 cups cooked chicken, sliced or cubed
1/3 cup chopped almonds, toasted
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1 1/2 cups shredded Swiss cheese (8 ounces)
2 teaspoons seasoned salt
1/2 teaspoon pepper
1 1/4 to 1 1/2 cups mayonnaise
chopped fresh parsley, optional


Cook macaroni in salted boiling water as directed on package; drain. In a large bowl, combine macaroni, chicken, almonds, lemon juice and rind, shredded cheese, salt, pepper, and mayonnaise. Transfer to a buttered 2-quart casserole or baking dish.
Bake at 350° for 30 minutes. Garnish with chopped parsley, if desired. Hot chicken salad with macaroni serves 4 to 6.