1 lb. frozen Worthington Chicklets (torn up)
3 hard boiled eggs (diced)
1 onion (sauteed)
3/4 c. diced celery (sauteed)
1 can diced mushrooms (4 oz.)
1/2 c. sliced almonds
1 can mushroom soup
3/4 c. mayonnaise
1/2 c. milk

Saute chicklets in mayonnaise with 2/3 teaspoon chicken seasoning. Add all ingredients and top with crumbled corn flakes. Bake in flat pan for 45 minutes.