4 c. cooked, cubed chicken
1 c. slivered almonds
1 med. can sliced mushrooms
1 c. mayonnaise
1/2 tsp. Accent (optional)
1/3 c. lemon juice
4 c. celery, cut on bias
1 sm. can sliced water chestnuts
1/4 c. chopped onion
1 can cream of chicken soup
1 sm. can chopped pimiento (optional)
1/4 c. chopped green pepper (optional)

Mix all ingredients together and put in a glass 9x13 inch baking dish. Refrigerate overnight.

Just before baking, top with 1 cup grated cheese and 1 1/4 cup crushed potato chips. Bake at 400 degrees for 25 minutes. Serves 10 to 12 people.