3 whole chicken breasts
1 c. diced celery
2 tbsp. grated onion
Stuffing - Pepperidge Farm herb seasoning
2 cans cream of celery soup
1 1/2 c. mayonnaise (no sub.)

Boil chicken - break into chunks.

Add soup - mix in celery, mayonnaise.

Add almonds (optional). I do not.

Stuffing (save a little to sprinkle on top).

Bake 20-30 minutes at 350 degrees or until hot and bubbly.