Hot Chicken Salad Casserole

Name: Hot Chicken Salad Casserole
Cuisine: Southern, European, Mediterranean, American, Greek, Portuguese
Ingredients: 10″ unbaked pie crust; 3 cups cooked chicken diced. (Rotisserie chicken works great); 1/2 cup slivered almonds toasted in the oven for 5-7 minutes. Watch closely.; 1/2-1 cup sweet yellow onion sauted in 1 Tablespoon olive oil & 1 Tablespoon butter until translucent.; 1/2 cup celery diced sauted with the onion until translucent.; 2 Tablespoons lemon juice; 1/2 cup mayonnaise; 1/2 cup sour cream; 1 can cream of chicken soup or celery soup; 1 small can (8 ounces) water chestnuts, drained, diced or sliced; 1/2 teaspoon Parisien Bonnes Herbs (Penzeys Brand. It is a mix of chives, dill weed, French basil, French tarragon, chervil and white pepper.); 1/2 teaspoon ground black pepper; 1/4 teaspoon smoked paprika, optional (You can use regular paprika, but smoked has a nice flavor.); 1 1/2 cups shredded cheese. Half cheddar + Half Gruyere combination works well. The gruyere is strong, so adjust if you have sensitive eaters by using less gruyere or substituting.