4 c. cubed cooked chicken
2 c. diced celery
2 c. Pepperidge Farm herb stuffing
1 c. mayonnaise
1 can cream of chicken soup
3/4 c. milk
1/2 c. chopped onion
1 (8 oz.) pkg. sliced Swiss cheese
1 (3 1/2 oz.) pkg. sliced almonds

Combine all ingredients except cheese and almonds. In a 9 x 13-inch baking dish, pour half the chicken mixture. Cover with slices of cheese; then pour in remaining mixture of chicken. Cover and bake 30 minutes at 325°F; remove cover and bake 10 more minutes. Sprinkle sliced almonds on top and bake 20 more minutes.

Serves 20. Freezes well.