4-8 chicken breasts, cooked and chopped
1 (6 oz.) box long grain and wild rice, cooked
1 (2 3/4 oz.) pkg. almonds, sliced and toasted
1/4 c. butter, melted
2 (11 1/4 oz.) cans cream of chicken soup
1 sm. onion, chopped
2 stalks celery, chopped
1 c. cheddar cheese, shredded
1/2 c. bread crumbs, toasted

Preheat oven to 350 degrees. Combine butter and chicken soup; add onion, celery, chicken, rice and almonds to soup mixture, blending thoroughly. Pour into a greased 9x13x2-inch casserole. Top with cheese and then bread crumbs. Bake for 40 minutes.