2 lb. chicken breasts, cooked and diced
1 lb. chicken thighs, cooked and diced
1 1/2 c. celery, diced
2 c. mayonnaise
1/2 tsp. chives or onions, chopped
1 tsp. salt
1 tsp. pepper
Juice of 1 lemon
20 thin sliced bread, buttered
12 oz. cream cheese
3 egg yolks
1 tbsp. lemon juice
1/2 tsp. salt
1 tbsp. milk or cream
1 (2 1/2 oz.) pkg. slivered almonds

Prepare chicken salad using first 8 ingredients. Adjust seasoning. Line cookie sheet with foil, place on slice of bread on foil, cover with salad and top with second slice of bread.

Combine cream cheese, yolks, 1 tablespoon lemon juice, 1/2 teaspoon salt and enough of milk to soften. Ice top and side of sandwiches. Cover with foil and seal. Refrigerate 24 hours.

Uncover and let stand at room temperature before baking. Bake 30 minutes at 350 degrees until golden brown. Sprinkle with almonds last 15 minutes of baking. Serves 10. Must be prepared day ahead.