4 whole chicken breasts

Cooked tender - just steam in small amount of water - cut in chunks and save broth.

2 c. celery, chopped fine
1/2 tsp. onion juice
1/2 tsp. salt
1/2 tsp. Accent
2 tbsp. chopped pimento
1 tbsp. Worcestershire sauce
4 hard boiled eggs, chopped
1/2 c. mayonnaise
1/2 c. slivered almonds, toasted
1 can cream of chicken soup
1 c. chicken broth (more if not moist enough)
1 c. grated cheese (cheese of choice)
1 1/2 c. crushed potato chips

Mix all ingredients except potato chips and cheese (may be put in refrigerator overnight). Place in a 2 quart casserole, top with potato chips and cheese and bake at 350 degrees for about 30 minutes. Serve hot. Will serve about 12 generously for luncheon. (Adjust for smaller serving).