Aunt Debby's Baked Chicken Salad

1 Whole Chicken, boiled and deboned (I have found that Rotisserie Chickens are a quick substitute)
2 c. Celery, chopped
1 can Cream of Chicken Soup
1/2 c. Mayonnaise
1  1/2 tsp Accent
2 TB Onion
1/2 tsp Salt
1 can Chow Mein Noodles
1/2 c. Cheddar Cheese
1/2 c. Slivered Almonds

If you are using a fresh uncooked chicken, rinse the bird and put into a stockpot and fill pot with water.  Bring to a boil and reduce to medium heat and continue cooking until chicken is done (about 1 hour).  Once chicken in done, remove the meat from the bones and put meat into a large mixing bowl.  Add soup, mayonnaise, Accent, and celery to meat.  In a food processor chop the onion and celery.  Add to the chicken mixture and stir well.  Transfer mixture into a greased 9 x 13 pan.  Bake at 350 degrees for 35 minutes.  Top with Chow Mein Noodles, almonds, and cheese.  Return to the oven and bake an additional 10 - 15 minutes.