Preheat oven to 400 degrees F.

In a medium-sized saute/frying pan, toast almonds for approximately 3 minutes on medium-high heat. Remove almonds from pan into a large bowl.

Add 2 tablespoons of butter to frying pan and saute chicken pieces until no longer pink. Remove chicken and add to the bowl with almonds. Saute onions and celery for 3 minutes and add to the chicken/almond mixture. Add rice, condensed cream of chicken soup, mayonnaise, and a little salt and pepper (to taste) to the bowl and mix everything until well combined.

Add mixture to a greased casserole dish (dish size can be anything from medium to 9×13). Microwave remaining 3 tablespoons of butter until melted. Open the bag of Stove Top Stuffing and add melted butter to it. Fold the bag at the seam and shake the mixture for half a minute. Sprinkle the stuffing mixture on top of the casserole dish and bake for 25 minutes or until the top is golden brown. Enjoy!