2 tbsp. butter
2 tbsp. flour
1 c. chicken stock
1/4 c. light cream
Salt & pepper to taste
6 cooked chicken breasts, boned
2 c. chopped celery, parboiled
1/4 c. blanched almonds
1/2 c. grated cheese
1 c. buttered bread crumbs

Melt butter; stir in flour. Stir in chicken stock and cream gradually; cook, stirring constantly, until thickened. Add salt and pepper. Place chicken in buttered casserole. Combine celery, almonds and cream sauce; pour over chicken. Top with cheese and bread crumbs. Bake at 350 degrees until bubbly and brown. Cooked, sliced chicken may be substituted for chicken breasts. Yield: 6 servings.