Hot Chicken Salad

JULIE ROYLE

4 cups cooked chicken breasts, diced

2 cups celery, chopped

1/2 cup onion, chopped

1 teaspoon lemon juice

4 eggs, hard cooked and chopped

2/3 cup slivered almonds (or whole, chopped)

1 cup mayonnaise

1 teaspoon salt

1/2 teaspoon Accent (optional)

1 cup sharp cheese, grated

In a medium pan sauté onions and celery until onion is cooked through (about 5 to 6 minutes.) In a large bowl combine all ingredients except cheese. Spread mixture in a casserole dish and top with grated cheese. Bake at 375° for 20 to 30 minutes.

THIS DISH IS GREAT AS LEFTOVERS THE NEXT DAY. SERVE COLD OR AT ROOM TEMPERATURE ON TOASTED BREAD. MAKES A GREAT SANDWICH!