Chicken Almondine

• 1 cup sliced celery
• 1 cup chopped green pepper
• 1/2 cup chopped onion
• 1 tablespoon butter
• 3 cups cubed cooked chicken
• 2 cups cooked rice
• 1 cup chicken broth
• 1 package (10 ounces) frozen peas, thawed
• 1 jar (2 ounces) diced pimientos, drained
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 3/4 cup mayonnaise
• 7 ounces sage and onion stuffing
• 2/3 cup sliced almonds
• 3/4 cup butter, melted

1. In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish.
2. Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter.
3. Cover and bake at 350u0b0 for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.

celery, green pepper, onion, butter, chicken, rice, chicken broth, frozen peas, pimientos, salt, pepper, condensed cream, mayonnaise, sage, almonds, butter

Taken from www.tasteofhome.com/recipes/chicken-almondine/ (may not work)