3 c. cooked, cut up chicken (I use breast)
1 (8 oz.) carton sour cream
1 tbsp. lemon juice
1 stick butter (cook onion in it)
1 tsp. mustard
1 can celery soup
1 can cream of chicken soup
1 tbsp. sage
1/2 pkg. herb stuffing
1 c. frozen peas (10 oz. pkg.)
pepper
slivered almonds

Mix stuffing, sage, melted butter and onion together. Put 1/2 on bottom of 13 x 9 x 2-inch buttered baking dish. Mix together soups (undiluted), pepper, mustard, lemon juice, peas and sour cream. Add chicken. Place on top of stuffing in casserole and put remaining stuffing on top. Sprinkle with almonds.

Bake at 350°F for 30 to 40 minutes. Must bubble. Watch for browning too quickly. Enjoy!