20	cups	cooked chicken (3 cups per chicken)
20	cups	chopped celery
20	tbsp.	lemon juice
20	tbsp.	chopped onion
10	tsp.	salt
10	tsp.	Accent
20	oz.	chopped pimiento
40		chopped hard boiled eggs
15	cups	mayonnaise
30	oz.	slivered almonds

Mix and put in flat pan, top with: 

10	cups	grated cheddar cheese
20	cups	crushed potato chips

Bake 20 to 30 minutes at 350° or until lightly brown. Great served with a fresh croissant.

Yield: 100 servings

Recipe can be adjusted down to 10 servings or up to 200. Minute Rice can be added to the recipe, if desired.