2 1/2 c. diced cooked chicken
1 1/4 c. diced celery
1/2 c. minced green pepper
3 tbsp. minced pimiento
1 tbsp. chopped onion
1 tbsp. Worcestershire sauce
1/2 tsp. poultry seasoning
3/4 tsp. salt
1/2 tsp. pepper
1/2 c. mayonnaise
1/4 c. chicken broth
1 (9 inch) baked pastry shell
1/3 c. bread crumbs
1/3 c. shredded Cheddar cheese
1/4 c. slivered almonds (optional)

Combine chicken, celery, green pepper, pimiento, onion, Worcestershire sauce, poultry seasoning, salt and pepper. Mix mayonnaise and chicken broth; stir into chicken mixture. Turn chicken salad into pastry shell.

Mix bread crumbs and cheese; sprinkle evenly on top. Garnish with almonds. Bake at 350 degrees for 20-25 minutes. Serves 6.

A tasty summer salad turned into an all-around entree -- as easy as pie.