8 cooked chicken breasts
1 green pepper, chopped
1 onion, chopped
2 tbsp. pimento
1 pkg. toasted almonds
1 c. crushed potato chips
1 (8 oz.) shredded Cheddar cheese
1 can cream of chicken soup
1 can chicken broth

Shred chicken breasts. Place in a bowl. Sauté onion and green pepper in a tiny bit of oil. Add to chicken. Stir in both cans of soup. Add pimento. Place in 13 x 9 baking dish. Top with almonds, crushed potato chips and cheese.

Bake 1 hour at 350°F or until thoroughly cooked.