4 c. chicken, chunked
2 tbsp. lemon juice
3/4 c. mayonnaise
1 tsp. salt
1/2 tsp. Accent
1 c. celery, chopped
4 hard boiled eggs
1 can cream of chicken soup
1 tsp. onion, minced
1 c. sharp cheese, grated
1 1/2 c. potato chips, crushed
2/3 c. almonds, finely chopped, toasted
2 pimentos, finely minced

In large bowl combine all ingredients except cheese, chips and almonds. Place in 2 quart oblong casserole. Top with cheese, chips and almonds. Refrigerate overnight. Bake at 350 degrees for 45 minutes.