2 whole chicken breasts
1/2 c. mayonnaise or salad dressing
2 tbsp. lemon juice
1/2 tsp. seasoned salt
1/2 c. celery, chopped
1 can (1 lb. 14 oz.) fruit cocktail, drained
1/2 c. slivered blanched almonds, toasted
2 tbsp. butter, melted
1 tsp. salt
1 qt. water
1/2 tsp. poultry seasoning
Dash pepper
1/2 c. cracker crumbs

Cook chicken in boiling, salted water for 40-45 minutes or until fork tender. Debone chicken and cut into 1/2 inch chunks. Mix together chicken, mayonnaise, lemon juice and seasoning until chicken is coated.

Gently fold in the well-drained fruit cocktail, celery and almonds. Place in a 1 1/2 quart baking dish. Combine cracker crumbs and butter; sprinkle over top. Bake in a 350 degree oven for 20 minutes. Makes 6-8 servings.