Baked Chicken Salad

Ingredients

4 cups chicken broth
2 cups chopped celery
½ cup chopped onions
6 cups chopped cooked chicken (3 large fryers)
2 cups mayonnaise
½ cup chopped pimentos
2 (14-ounce) packages cornbread stuffing mix
2 cups grated cheddar cheese
4 cups potato chips
½ cup slivered almonds

Preparation

Heat oven to 350 F. Simmer celery and onions in chicken broth. In a large bowl, combine with chicken, mayo, pimento and stuffing mix. Mix well and place in a 9-X13-inch casserole dish. Top with grated cheese and sprinkle with crushed potato chips and almonds. Bake for 30 minutes.