1 (7 oz.) pkg. stuffing
1 stick margarine, melted
4 c. cooked, chopped chicken
1 c. sour cream
1 (10 1/2 oz.) cream of
1 small jar diced pimento
1 small can sliced water
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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