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    Elegant Shrimp-Chicken Bake

    2 lbs. boneless, skinless chicken breast
    6 stalks celery, sliced on the bias (reserve top stems and leaves)
    2 lbs. cooked shrimp
    1 large green pepper, cut into chunks*
    1 large red pepper, cut into chunks*
    1 large yellow pepper, cut into chunks*
    1 bunch scallions, sliced (include some green)
    1 can sliced water chestnuts (8 oz.), drained
    1 quart mayonnaise (not lowfat)
    1 Tbsp. Worcestershire sauce
    1/2 cup whole almonds, chopped (or 1/2 cup slivered, blanched almonds)

    Cover chicken with water and add celery tops. Bring to a simmer and cook until chicken is cooked through. It will yield slightly when pressed with the back of a spoon. Remove chicken from poaching liquid, and cut into bite-sized chunks. Discard poaching liquid. Place chicken in a large bowl.

    Add sliced celery, cooked shrimp, peppers (*there should be about six cups of peppers; you can use any combination of red/yellow/green peppers, or all of one type) and water chestnuts.

    Combine mayonnaise and Worcestershire sauce in a separate bowl and mix well. Add mayonnaise mixture to chicken and mix gently to combine.

    Pour mixture into a 9 by 13" or two smaller sized casserole dishes. Recipe can be prepared in advance to here. Refrigerate until 30 minutes before service.

    Final preparation: Preheat oven to 350. Sprinkle almonds over top(s) of casserole(s) and bake for 30 minutes (do not overbake). Serve over hot rice.




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