2 c. cooked chicken, bite size
1/2 c. diced celery
1/2 c. water chestnuts, sliced canned
1/2 c. slivered almonds
Sm. bits of pimento for color (optional)
2 tbsp. lemon juice
1/2 can cream of chicken soup, undiluted
1/2 tsp. celery salt
1/2 tsp. Accent
1/2 tsp. pepper

Mix all ingredients together. Add chicken and slivered almonds last. Heat well until mixture is heated through. Do not boil. Pour into casserole and cover top with canned onion rings. Keep in low oven, 175-200 degrees until ready to serve.