2 cups chopped cooked chicken or turkey
1 (10 oz.) can mushroom soup
3/4 cup chopped celery
2 chopped hard-boiled eggs
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup mayonnaise
1/2 cup almonds
2/3 cup grated cheese

Combine chicken and soup; add remaining ingredients except cheese. Pour into well-greased casserole; top with cheese. Bake at 350°F for 15 minutes or until bubbly.

Yield: 6-8 servings.