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.