4 c. cold, cooked chicken breasts, diced
2 tbsp. lemon juice
3/4 c. mayonnaise
1 tsp. salt
1/2 tsp. Accent
2 c. chopped celery
4 hard cooked eggs, sliced
1 can condensed cream of chicken soup
2 tsp. chopped onion
2 tbsp. pimentos, chopped fine
1 c. cheese, grated
1 1/2 c. of crushed potato chips
2/3 c. chopped toasted almonds

Combine all ingredients, except cheese, potato chips and toasted almonds. Pour into large casserole 9 x 13 inches. Top with cheese, crushed chips, toasted almonds. Let stand overnight in refrigerator. Bake at 400 degrees for 20 to 25 minutes. 8 servings.