2 cans cream of chicken soup
2 c. diced chicken or turkey, cooked
1 c. diced celery
1/3 c. slivered almonds
1 c. mayonnaise
1 (8 oz.) pkg. herb-seasoned stuffing mix

Place soup in saucepan to heat - real hot but do not boil. Add mayonnaise, chicken or turkey, celery and almonds. Mix well. Place in greased casserole. Put stuffing mix (prepared) on top evenly. Bake at 350 degrees for 30 minutes.