1 pkg. Pepperidge Farm cornbread dressing
1 stick butter
1 (4 oz.) can mushrooms with juice
3 1/2 c. chicken, cut up
1/4 c. mayonnaise
1 1/2 c. chicken stock
1 can cream of mushroom soup
1/2 c. chopped onion
1/2 c. chopped celery
1/8 tsp. cayenne pepper
Sliced almonds
Salt and pepper

Melt butter, mix with stuffing. Grease casserole and put half of stuffing in bottom. Mix remaining ingredients and pour on top of stuffing, then top with remaining stuffing and top with almonds. Bake about 325 degrees for 30 minutes or longer.