4 c. cooked chicken, diced
1 can cream of chicken soup
3/4 c. whole milk
1 1/4 c. finely chopped celery
3/4 c. finely chopped onion
4 tbsp. butter
3/4 c. Hellmann's mayonnaise
3/4 c. slivered almonds
1 small can sliced mushrooms, drained
1 box Pepperidge Farm Country Herb stuffing mix

Prepare stuffing mix according to package directions and cool slightly. Meanwhile, saute celery, onion and almonds in butter until soft. Combine soup, milk, mayonnaise, celery mixture, mushrooms and chicken in a large bowl. Mix well. Pour into an ungreased large casserole dish and evenly spread stuffing mix over top. Bake at 350 degrees for approximately 35 minutes or until top starts to bubble. Serve with a fresh green salad and crusty French or Italian bread. 4 to 6 servings.