4 c. chicken, cooked and cubed
1 c. Pedderidge Farm herb dressing, dry
1 lg. pkg. frozen broccoli pieces
2 cans cream of chicken soup
3/4 c. mayonnaise
2 tbsp. lemon juice
1 c. water chestnuts, sliced
1 c. celery, sliced
1 c. grated Cheddar cheese

9 x 13 inch casserole pan.

Cook and drain broccoli and place in the bottom of the pan. Mix cheese, dressing, celery, chicken and chestnuts. Place mixture on top of broccoli. Mix soup, mayonnaise and lemon juice. Spread on top of casserole.

TOPPING:

1 stick butter, partially melted
2 c. herb dressing
1 c. slivered almonds

Place topping on casserole and add extra cheese if desired. Bake at 325 degrees for 35 to 40 minutes.