6 chicken breasts
2 cans cream of mushroom soup
1 pkg. almonds, sliced
1 1/2 c. cornflake crumbs
1 1/2 tsp. seasoned salt
1 sm. can condensed milk
1/2 stick butter

Pour soup in bottom of 13 x 9 inch casserole dish. Dip chicken in milk and roll in cornflake crumbs and seasoned salt. Lay on top of soup. Drizzle with butter. Sprinkle almonds on top. Bake in 350 degree oven for 1 hour.