2 1/2 c. chopped chicken
1 1/2 c. chopped celery
1/2 c. mayonnaise
1 stick butter
1 pkg. Pepperidge Farm herb stuffing
1 1/2 c.milk
2 eggs
2 cans undiluted soup (cream of mushroom or cream of chicken)
1 c. chicken stock
1/2 pkg. slivered almonds
Salt and pepper to taste

Put 1/2 of the stuffing in bottom of large baking dish. Mix celery, onions, and chopped cooked chicken. Salt and pepper to taste. Spread over stuffing in bowl. Mix mayonnaise, butter, milk, eggs, and stock and heat until well mixed. Pour over chicken and stuffing mixture and place in refrigerator for 24 hours. Take out and add soups and over top add other 1/2 of stuffing and top with almonds. Cook 45 minutes at 350 degrees.