Instructions:

Hot Chicken Salad

20 cups cooked chicken (3 cups per chicken)
20 cups chopped celery
20 tablespoons lemon juice
20 tablespoons chopped onion
10 teaspoons salt
10 teaspoons Accent
20 ounces chopped pimiento
40 chopped hard boiled eggs
15 cups mayonnaise
30 ounces slivered almonds

Mix and put into a large flat pan. Top with:

10 cups grated Cheddar cheese
20 cups crushed potato chips

Bake 20 to 30 minutes at 350 degrees F or until lightly brown.

Serve with a fresh croissant.

Yields 100 servings.