4 c. chicken, chopped, cooked, room temperature
2 pkgs. flour taco shells, soft
1 bag slivered almonds
Celery (optional)
3 cans cream of chicken soup, undiluted
2 cans Cheddar cheese soup, undiluted
1 pkg. taco seasonings
Sour cream
1 lg. pack shredded Cheddar cheese

In large bowl combine 2 cans chicken soup, 2 cans cheese soup, taco mix and 1 can water; blend well. Combine chicken, almonds, celery and 1 can cream of chicken soup. Stir well. Lay 1 1/2 tablespoons filling on each taco shell and roll up. Lay side by side in pan with part of soup mixture on bottom. Pour remaining soup on top. Sprinkle Cheddar cheese on top and bake about 1/2 hour or until cheese is melted. Serve with Spanish rice. Top with sour cream (optional).