4 c. cooked chicken, chopped up
2 tbsp. lemon juice
3/4 c. mayonnaise
1/2 tsp. Accent seasoning
2 c. chopped celery
4 hard cooked eggs, diced up
2 tbsp. chopped pimientos
1 can cream of chicken soup

TOPPING:

1 1/2 c. crushed potato chips
1 c. grated cheddar cheese
2/3 c. slivered almonds

Combine all salad ingredients and place on 9"x13"x2" baking dish. Top with potato chip mixture (mixed chips, cheese and almonds). Bake 20 to 25 minutes at 400 degrees. Delicious.

NOTE: This recipe needs to prepared the night before or early on the morning you are planning to serve it and leave it in the refrigerator until ready to bake for best results.