6 chicken breasts
1 grated carrot
1/2 c. chopped onion
2 tbsp. chopped celery tops
1 tsp. sugar
1 tsp. salt
1/2 c. water
1 cube butter
1 box Mrs. Cubbison's dressing mix
1 can cream of mushroom soup
1 pt. sour cream
1 can sliced water chestnuts, drained
1 can sliced mushrooms, drained
1/2 c. slivered almonds

Combine first 7 ingredients; cover and simmer 45 minutes or until chicken is tender. Cool, debone and dice chicken and return to broth. Refrigerate mixture.

Melt butter and mix with dry dressing mix. Place 1/2 of dressing in bottom of 9x13 baking dish.

Mix together soup, sour cream, water chestnuts, mushrooms and cubed chicken and broth. Spread mixture over dressing in baking dish and then top with remaining dressing. Sprinkle slivered almonds on top. Bake at 350 degrees for 40 minutes. 10-12 servings.