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CHICKEN CASSEROLE

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1 (7 oz.) pkg. stuffing
1 stick margarine, melted
4 c. cooked, chopped chicken
or turkey
1 c. sour cream
1 (10 1/2 oz.) cream of
mushroom soup
1 small jar diced pimento
1 small can sliced water
chestnuts
slivered almonds (optional)

Mix together stuffing mix and margarine. Pat about 2/3
of the mixture into a 9 x 13-inch pan. Reserve remaining
crumbs for topping. Mix together remaining ingredients, except
almonds. Pour mixture over crumbs in pan. Mix almonds with
reserved crumbs and sprinkle over the chicken mixture. Bake 1
hour at 350 degrees. Makes 6 servings.

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