3 c. cooked, chopped chicken breasts
1 c. chopped celery
3 or 4 hard cooked eggs, chopped
2 tbsp. green pepper, chopped
4 tbsp. or 1 jar pimento
4 tbsp. onion, chopped
2 c. cooked rice
2 tbsp. lemon juice
1 tsp. salt
1 can water chestnuts, sliced
2 cans cream of chicken soup
3/4 c. mayonnaise
6 oz. shredded Swiss cheese
Touch of Accent (optional)

Combine all ingredients and mix. Put into buttered 9x13 baking dish.

TOPPING:

2 c. crushed corn flakes
1 sm. pkg. sliced almonds
1/4 c. melted butter

Combine and top casserole. Bake at 350 degrees for 45-60 minutes.