4 chicken breasts (boiled 25 min. and cubed)
1 c. chopped celery
1/2 c. sliced almonds
1/2 c. mayonnaise
1/2 sm. onion, grated
1 can cream of chicken soup mixed with 1/2 c. milk

Mix all in casserole. Top with Pepperidge Farm and Herb dressing mix. Bake at 350 degrees for 25-35 minutes until brown.