Hot Chicken Salad #2

Poultry

4 cups chicken; cooked and diced
4 Hard cooked eggs; diced
3 cups celery; diced (loosely packed)
2 cans mushrooms; (4 oz.)
1 5 ounces can water chestnuts; sliced
1 2 ounces jar pimientos; cut fine
1 tablespoon grated onion
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon Accent
2 cups sour cream

Combine all ingredients in large bowl and let stand several hours or overnight in the refrigerator. Just before putting in oven, add 1 Cup mayonnaise. Mix well. Place in 8x12x2" flat baking dish. Top with 1 Cup crushed potato chips and 3/4 Cup grated cheddar cheese and sprinkle with paprika. Bake in 350 degree oven for 30 minutes or until bubbly and heated through. Serve in squares and garnish with parsley.