4 c. chicken chunks, cooked
2 tbsp. lemon juice
2/3 c. fine cut chopped toasted almonds (opt.)
3/4 c. mayonnaise
1 tsp. salt
1/2 tsp. Accent
2 pimiento, cut fine (Marge used 1 sm. jar)
1 1/2 c. crushed potato chips
1 c. grated cheddar cheese
2 c. chopped celery
4 hard cooked eggs, sliced
3/4 c. cream of chicken soup (1 can if you double recipe)
1 tsp. finely minced onion

Combine all except cheese, chips and almonds. Put into large rectangular dish. Top with chips, almonds and cheese. Refrigerate overnight. Bake at 400 degrees for 20 to 25 minutes. Serves 8.