4 lg. (5-6 sm.) chicken breasts
2 sticks butter
9 slices bread, decrusted and cubed
2 cans chicken noodle soup
1 can cream of mushroom soup
4 eggs, beaten
1 pkg. slivered almonds, sauteed in butter
2 tbsp. finely chopped onion
1 or 2 cans chopped mushrooms
3 c. crushed corn flakes

Cook chicken, season well, the night before. Remove from bones in good size pieces. Melt 1 stick butter and pour over bread cubes and mix well. Add soups, beaten eggs, chicken, almonds, mushrooms and onions. Mix well and place in casserole.

Melt 1 stick butter and mix with corn flakes. Spread over casserole. Bake at 350 degrees for 1 hour and 15 minutes or longer. This can be made day before and refrigerated. Bake on day of serving.