Hot Chicken Salad Casserole

• 2 or 3 c. cooked chicken breast, cut in cubes
• 1 can cream of chicken soup, undiluted
• 1 (8 oz.) carton sour cream
• 1/2 c. mayonnaise
• 1 c. finely chopped celery
• 2 Tbsp. chopped onion
• 2 tsp. lemon juice
• 1 c. grated mild Cheddar cheese
• 1/2 c. slivered almond, toasted
• 1/2 small bag of Pepperidge Farm herb stuffing mix
• salt and pepper

1. Combine all ingredients except the stuffing mix; toss lightly to mix well.
2. Spoon into a lightly greased 9 x 13-inch casserole dish.
3. Sprinkle herb stuffing mix over top, covering evenly.
4. Dot with butter.
5. Bake at 350u0b0 for 30 minutes or until bubbly. Halfway into cooking time, gently push down herb stuffing mix with a wooden spoon so that it stays moist.
6. Serves 8 to 10.

chicken, cream of chicken soup, sour cream, mayonnaise, celery, onion, lemon juice, cheddar cheese, slivered almond, herb stuffing mix, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=238377 (may not work)