1 (8 oz.) Pepperidge Farm cornbread stuffing mix
1 stick melted butter
1 c. cream sauce (can substitute a can of cream of mushroom soup)
1 1/2 c. chicken stock (seasoned with cooked chicken)
1 (4 oz.) can mushrooms with juice (or 4 oz. fresh mushrooms)
4 c. cooked, diced chicken
1/2 c. chopped onions
1/2 c. chopped celery
1/4 c. mayonnaise
1/8 tsp. cayenne pepper
Salt and pepper to taste
Sliced almonds

Preheat oven to 325 degrees. Blend melted butter and stuffing mix. Line a greased 2 quart, rectangular casserole with half the stuffing. Combine all the other ingredients, except almonds, and pour over stuffing mix. It will be soupy. Top with remaining half of stuffing mix and sprinkle with almonds. Bake for 30 minutes. Do not bake longer, as it will be dry. Freezes well, uncooked.