Ingredients

1 stick margarine
1 cup chopped celery
1 cup chopped onion
2 cans cream of chicken soup
1 teaspoon salt
1/4 teaspoon pepper
3 cups cooked rice
3 cups diced cooked chicken
1/2 soup can of milk
1 cup slivered almonds (optional)

Directions

1 package chicken stove-top-style stuffing mix, prepared according to package directions

Melt margarine over medium heat in a large saucepan. Add celery and cook about 8 minutes, stirring occasionally. Add onion and cook another 5 minutes.

Stir in soup, salt, pepper, rice, chicken, milk and slivered almonds. Pour into 9-by-13-inch pan.

Spoon stuffing over the top and bake, uncovered in 375-degree oven until heated through, or until stuffing is crunchy.

Serves 8-10.