3 large chicken breasts (cooked and chopped) (or turkey)
2 cups Pepperidge Farm Plain Stuffing
2 cups Pepperidge Farm Cornbread Stuffing
1 can cream of chicken soup
1 can cream of celery soup
4 boiled eggs (chopped)
1/2 cup celery (chopped) or use celery flakes equivalent
1/2 onion (chopped) or use onion flakes equivalent
1/2 stick margarine
1/2 cup mayonnaise or Kraft lite salad dressing
1/2 cup slivered almonds (optional)

Cook celery, onion and margarine over low heat until tender. Place stuffing, both soups, chicken and chopped eggs in a bowl. Pour the heated mixture over it and add the mayonnaise and stir together until completely mixed. Place in a lightly greased 9 1/2x11" pan and top with almonds. You may bake it then or put it in the refrigerator until ready to cook. Bake at 350 for 30 minutes if not refrigerated. Bake at 375 for 45 minutes if refrigerated. (A nice fix-ahead dish. It also freezes well.)