5 c. dressing cubes
1 c. chopped celery
3 c. cooked chicken, cut up
1 tbsp. minced dry onion
6 eggs
3 cans cream of chicken soup
2 c. milk
1 tsp. poultry seasoning
1/2 c. flour
1/4 c. grated Parmesan cheese
1/4 c. butter

Combine bread cubes and celery in a greased 9x13 inch baking dish. Place chicken over the above. Sprinkle with onion.

Combine eggs, soup, milk, salt, poultry seasoning and pepper in a bowl. Beat eggs slightly with a fork. Pour over chicken, etc. in dish.

Combine flour, cheese and cut in butter; sprinkle over the above. Top with slivered almonds. Bake at 375 degrees for 35 to 40 minutes or until knife inserted comes out clean. Makes one 3 quart oblong casserole.