4 c. cooked, coarsely diced chicken
2 c. bread cubes
2 c. chicken broth
3 beaten eggs
Salt, pepper, parsley flakes to taste
1 sm. box corn flakes, crushed
1 sm. can slivered almonds
1/4 c. butter

Mix chicken, bread cubes, beaten eggs and broth together in a 9"x13"x2" pan with seasonings. Cover with layer crushed corn flakes, then layer almonds, then another layer crushed corn flakes. Dot with butter. Cover and refrigerate overnight. Remove next day and let reach room temperature before baking.

Uncover and bake at 350 degrees for 45 minutes. Let stand for 10 minutes before cutting into squares.

MUSHROOM SAUCE:

1 can cream of mushroom soup
1/2 c. heavy cream
1/4 c. diced pimiento

Just mix and heat. Pour mushroom sauce over each square.