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

Cook chicken, cut in cubes. Mix corn flakes and cheese, set aside for topping. Mix chicken and all other ingredients except mayonnaise and vermouth. Pour vermouth over mixture and refrigerate 1 hour. Mix in mayonnaise. Pour into buttered 8x12 inch casserole. Sprinkle on topping and bake in 350 degree oven for 30-40 minutes. Serve hot.