2 c. cooked chicken, diced
1 1/2 c. celery, diced
1/4 c. almonds, chopped
1 tbsp. lemon juice
1/8 tsp. pepper
1 c. mayonnaise
Salt to taste
1/2 c. stuffed olives, chopped
1 1/2 c. cheddar cheese, shredded (reserve 1/2 c. for top)
2 tbsp. chicken stock, approx.

Mix all ingredients together and place in lightly greased casserole. Top with reserved cheese. Bake at 375 degrees for 25 minutes or until cheese on top is bubbling. Can be made in the morning and baked later. Serves 4.