1 stewing hen, 3 1/2 lbs or larger
1 cup celery, chopped
1 cup slivered almonds
2 tbsp onion, minced
1 10 1/2-ounce can cream of chicken soup
1 cup mayonnaise
2 tbsp lemon juice
3/4 tsp salt
1/4 tsp pepper
buttered bread crumbs or crushed potato chips
paprika
Steam or stew chicken until tender. Remove bones, and skin from meat and cut into bite size pieces. Mix with all ingredients, except crumbs and paprika. Turn into a two-quart casserole dish. Top with crumbs or chips, and paprika. Bake in a 350 degree oven, uncovered, for about 30-40 minutes, or until bubbly. (Salad can be frozen before or after baking.)
Serves 6-8
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