3 c. cooked and diced chicken
3/4 c. slivered almonds
1 1/2 c. sliced water chestnuts
1 1/2 c. diced pimento
1 1/2 c. mayonnaise
1 can cream of chicken soup
1/2 tsp. celery salt
1/4 tsp. pepper
1/4 t. Accent
3 tbsp. lemon juice

Cook chicken in salted water until meat falls from bone. Cool. Dice with scissors. Mix all ingredients. Pour into large casserole and cover with 1 can French fried onion rings. Bake in 350 degree oven about 1/2 hour or so. Onion rings will be nice and brown, the chicken hot and blended. Serves 10.