2 c. chicken, cooked and cut up
1 c. celery, diced
1/4 c. ripe olives, sliced
2 tbsp. green pepper, chopped
2 tbsp. pimento, chopped
1/2 c. toasted almonds
3/4 c. mayonnaise
1 tbsp. lemon juice
1 tbsp. onion, grated
1/2 tsp. celery chad
1/2 c. water chestnuts, chopped
1/2 tsp. salt
2 c. herbed bread crumbs
1 tbsp. butter, melted

Preheat oven to 350 degrees. Combine chicken with celery, olives, green pepper, pimento, almonds and water chestnuts. Blend mayonnaise, lemon juice, onion, celery seed and salt together; toss lightly. Add to chicken mixture. Turn into baking dish. Mix seasoned crumbs with butter and sprinkle over top of the chicken. Bake 15 to 20 minutes.