4 c. cooked chicken
4 c. celery, finely chopped
2 tsp. salt
1/2 tsp. tarragon
1/4 c. grated onion
1 tbsp. lemon juice
2 c. mayonnaise
1/4 c. extra dry vermouth
1 c. sliced, blanched, toasted almonds
1 c. crushed corn flakes
1/2 c. grated Parmesan cheese

Cut chicken in cubes. Thoroughly combine chicken and celery with salt, tarragon, onion, lemon juice, mayonnaise, vermouth and almonds. Allow to stand at least 1 hour. Spoon in greased shallow baking dish (8 x 12 inch). Top with corn flakes and Parmesan cheese. Bake in 350 degree oven for 25 to 30 minutes or until heated through and lightly browned. 12 to 15 servings.