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4 cups cooked chicken, cut up
1 can (4-oz) mushroom stems & pieces, drained
1 can (5-oz) water chestnuts, drained and sliced
2/3 cup almonds
1 tbsp dried sweet bell peppers (red pepper flakes)
2 tsp parsley flakes
1/2 tsp salt
2 cups chicken gravy (low salt if possible)

Heat gravy, then add remaning ingredients, stirring well. Cool, package and freeze.

On cooking day:
1/3 cup milk
2 tbsp sherry or apple juice
bread crumbs

Defrost Almond Chicken (24 hours in refrigerator will defrost well). Over medium heat, heat milk and Almond Chicken mixture in saucepan, stirring occasionally, about 10 minutes or until heated through and bubbly. Add sherry or apple juice, heat for another couple of minutes. Pour into serving dish, top with bread crumbs. Serve over rice or noodles.