Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  finely chopped cooked chicken
     1/2           cup  chopped almonds -- toasted
  1                cup  chicken broth
     1/2           cup  vegetable oil
  2          teaspoons  worcestershire sauce
  1         tablespoon  dried parsley
  1           teaspoon  seasoned salt
  1           teaspoon  celery seed
     1/8      teaspoon  cayenne pepper
  1                cup  all-purpose flour
  4                     eggs

Preparation:

Combine the chicken and almonds; set aside. In large saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one a time, beating well after each addition. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450 for 12-14 minutes or until brown. Serve warm.

Nutritional Information:

2169 Calories (kcal); 168g Total Fat; (68% calories from fat); 56g Protein; 116g Carbohydrate; 748mg Cholesterol; 2469mg Sodium