Hot Chicken Salad 2

4 c. cold cut up chicken chunks, cooked
2 Tbsp. lemon juice
3/4 c. mayonnaise
1 tsp. salt
1/2 tsp. Accent
2 c. chopped celery
4 hard cooked eggs, sliced
3/4 c. cream of chicken soup
1 tsp. onion, finely minced
2 pimiento, cut fine (or 1 small jar)

Combine all ingredients. Place in a large rectangular dish.
Top with:

2/3 c. finely chopped toasted almonds
1 c. grated cheese
1 1/2 c. crushed potato chips

Let stand overnight in refrigerator. Bake in 400 oven for 20 to 25 minutes. Serves 6-8.