4 whole chicken breasts, cooked
1 can water chestnuts
1 can sliced mushrooms
1 can Chinese vegetables
1 can cream of chicken soup
1 can cream of celery soup
Chopped pimento to taste
Toasted almonds to taste
2 cans French-fried onions

Bone and cube the chicken breasts. Drain and slice the water chestnuts and drain the mushrooms and the Chinese vegetables. Combine the chicken, water chestnuts, mushrooms, vegetables, soups, pimento and almonds in a large glass basking dish.

Bake, covered, in a preheated 350 degree oven for 40 minutes. Remove the cover and sprinkle the onions over the top. Return to oven for 3 to 5 minutes to heat onions. Yield 8 to 10 servings.