Hot Chicken Salad

So delicious and easy for parties!  We had at my son's christening luncheon at Aunt Sister's house.

• 1/2 cup slivered almonds
• 4 cups chopped cooked chicken
• 2 cups sliced celery 
• 1/4 cup chopped onion 
• 1/4 cup chopped  roasted red pepper 
• 1 package mushrooms chopped  
• 1 (8-ounce) can sliced water chestnuts, drained
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups (8 ounces) shredded white Cheddar cheese
• 1 cup mayonnaise 
• 1/2 cup sour cream 
• 3 tablespoons lemon juice
• 1 cup panko crumbs
• 1 cup refrigerated shredded Parmesan cheese

Preparation

1. Bake slivered almonds in a shallow pan at 350° for 5 to 10 minutes or until toasted.
2. Stir together almonds, chicken, and next 7 ingredients in a large bowl. Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; stir into chicken mixture. Spoon into a lightly greased 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese, panko crumbs, and Parmesan cheese.
3. Bake at 350° for 30 minutes or until thoroughly heated.