2 1/2-3 c. cooked chicken, cubed
1 1/2 c. celery, chopped
2 cans cream of mushroom soup
1 c. chicken broth
1 c. milk
1/2 lb. cheese
3/4 c. Hellmann's mayonnaise
4 hard cooked eggs
7 oz. cooked macaroni
1 tsp. salt

TOPPING:

2 c. crushed cornflakes
1 c. sliced almonds
4 tbsp. butter

Mix all together (except topping). Place in greased 9 x 13 inch pan. Refrigerate overnight (or all day). Bake 1 hour at 350 degrees. The last 15 minutes sprinkle topping over mixture, finish baking. NOTE: Use CoJack - Colby - or Cheddar cheese. Let stand 10 minutes before serving. Serves 6-8.