1/2 c. sliced almonds
1 tbsp. melted butter
2 c. diced, cooked chicken
1 c. diced celery
1/2 can undiluted cream of mushroom soup
1/2 tsp. salt
1/2 tsp. Accent
2 tbsp. grated onion
1/2 c. mayonnaise
1/2 c. shredded cheddar cheese
1/2 c. crushed potato chips

Saute almonds in butter. Combine all ingredients except potato chips. Spoon into lightly greased quart casserole. Sprinkle with potato chips. Bake at 425 degrees for 20 minutes. Serves 4 to 6.