2 c. diced chicken (or more)
2 c. diced celery
1/2 c. toasted slivered almonds
1/2 tsp. salt
1/2 tsp. Accent
2 tbsp. grated onion
2 tbsp. lemon juice
1 scant c. Hellmann's mayonnaise
1/2 c. grated cheese (American)
1/2 c. Pepperidge Farm herb dressing
1 can sliced water chestnuts

Combine all ingredients except almonds and dressing in skillet and saute in 1/2 cup butter, until golden brown. Add dressing and almonds, mix well and put into a casserole. Bake at 350 degrees for 45 minutes to 1 hour. Serves 8.