• 3 cups of cooked chicken breasts, cut in bite size pieces

• 1 ¼ cups Hellman’s mayonnaise

• 1 can chow mien noodles (#303 size)

• 1 can mushrooms, sliced and sautéed (you can use fresh also)

• 1 can cream of chicken soup undiluted

• 3 eggs well beaten

• Slivered almonds

Beat eggs well.  Add mayonnaise and beat.  Add egg mixture to undiluted chicken soup.  Add remaining ingredients except almonds.  Grease a 9×12 casserole dish well.  Add mixture and bake 1 hour at 350 degrees.  Refrigerate and reheat the next day for 1 hour at 250 degrees.  Put almonds on top before reheating.  Cut into squares and serve with the following sauce:

• 1 can of cream of mushroom soup

• 1 can of cream of celery soup

Heat both soups undiluted in a double boiler.  Do not stir too often as this tends to thin the sauce too much.  Serves 6-8.