2-3 cups chicken, cooked and diced
1/2 cup sliced toasted almonds
2 cups chopped celery
1 8-ounce can water chestnuts, drained
3 minced green onions
1 cup grated cheddar cheese
3/4 cup sliced mushrooms
1/2 tsp. seasoned salt
1/4 tsp. lemon pepper
2 tbsp. lemon juice
1/2 tsp. Worcestershire Sauce
1/2 to 3/4 cup mayonnaise to taste

For Cold Salad: Moisten with mayonnaise and chill. Serve on leaves of romaine and garnish with green grapes.

For Hot Salad: Spoon mixture into 10-inch baking pan. Sprinkle with crumb mixture as follows:
3 tbsp. melted butter
3/4 cup dry bread crumbs
1/3 cup parmesan cheese

Bake at 450 degrees for 10 minutes, reduce heat to 350 degrees and bake 15 to 20 minutes until crumbs are browned and mixture is bubbly. Spoon onto spinach leaves, garnish with sliced peaches. Serve with crispy french bread.