2 c. cooked chicken, cubed
1 c. Pepperidge Farm dressing
1/2 c. sliced almonds
2 tbsp. lemon juice
1/2 tsp. salt
2 c. thinly sliced celery
1 c. mayonnaise
2 tsp. grated onion
1/2 c. grated cheese

Moisten dressing with broth. Mix all ingredients, except cheese. Pile lightly in 1 1/2 quart casserole. Top with cheese. Bake at 450 degrees for 15 to 20 minutes or until hot and bubbly. Serves 6.