2 c. chicken, cooked and cut up
1 c. saltine cracker crumbs
2 c. celery, chopped
2 tsp. onions, minced
1/2 c. chicken broth
1 tsp. Accent
1 c. slivered almonds
3/4 c. mayonnaise
2 c. cream of chicken soup
1 tbsp. lemon juice
1 tsp. black pepper

Mix almonds and cracker crumbs. Combine with rest of ingredients, reserving enough to sprinkle on top. Place in greased baking dish. Bake at 350 degrees until bubbly and brown. Freezes well. Serves 8.