1 1/2 pkg. Pepperidge Farm herb stuffing mix
1 stick butter, melted
1 can cream of mushroom soup
1 1/2 c. chicken broth
3 1/2 c. cooked chicken (tender)
1/2 c. diced onion
1/2 c. diced celery
1/4 c. mayonnaise
1/8 tsp. red pepper
4 oz. slivered almonds

Blend stuffing and butter. Line 9 x 13 inch pan with half of stuffing. Mix together the remaining ingredients and pour over the stuffing. Top with the rest of the stuffing mix and sprinkle with almonds. Bake at 325 degrees for 30 minutes.