Preheat the oven to 350°F and spritz a 1 ½ quart baking dish lightly with cooking spray. Set aside.
Spread almonds on a baking sheet. Toast in the oven for 5 minutes or until fragrant.
On the stove top, saute the celery and onion in a couple of drizzles of olive oil in a large skillet. Saute on medium-high for 3 minutes or until softened and beginning to brown.
In a mixing bowl, mix together cooked celery and onion, chicken, mayonnaise, sour cream, pimento, 1 cup cheese, garlic powder, seasoned salt, lemon pepper and black pepper. Spread into baking dish.
Sprinkle the top with reserved cheese and crushed potato chips.
Bake for 30 minutes or until the top is golden and bubbly.
Serve warm with crackers, pita chips, toasted garlic bread rounds or vegetables for dipping.