Hot Chicken Salad - cooking recipe

Ingredients

4 c. chicken or turkey, cut into bite-size pieces
1 can cream of chicken soup (undiluted)
1 1/2 c. mayonnaise
2 c. chopped celery
2 Tbsp. lemon juice
1 tsp. grated onion
1 tsp. salt
4 hard-cooked eggs, sliced
1 small can water chestnuts, drained
2 c. Pepperidge Farm stuffing mix, buttered
1 c. slivered almonds (4 oz. pkg.)

Preparation

Preheat oven to 350\u00b0.
Mix all ingredients except eggs.
Put half of mixture in buttered casserole (9 x 13-inch).
Lay egg slices flat on top of mixture.
Put rest of mixture on top. Sprinkle with stuffing mix to cover top, then add almonds.
Bake for 25 minutes.
Serves 10.