4 c. diced chicken
1/2 c. diced onion
2 c. diced celery
1/2 c. diced green pepper
1 c. water chestnuts
1/4 tsp. lemon pepper
1 c. sour cream
1 pkg. Pepperidge Farm corn bread stuffing mix
1 c. mushrooms
1 sm. jar pimientos
1 pkg. slivered almonds
3 tbsp. lemon juice
1 tbsp. salt
1 can cream of mushroom soup
1/2 c. mayonnaise

Mix all ingredients except stuffing. Butter casserole dish. Sprinkle 1/2 stuffing mix on bottom of pan. Add chicken mixture, top with remaining stuffing and dot with butter. Bake at 350 degrees until bubbly and hot, about 30 to 45 minutes.