2 c. cooked rice
2 c. cooked, cubed chicken
3/4 c. mayonnaise, no substitute
4 hard cooked eggs
1 1/2 c. chopped celery
1 sm. onion, chopped fine
1 can cream of mushroom soup

Cook rice in chicken bouillon or chicken broth. Mix all the ingredients, put into casserole and top with slivered almonds, if desired. Do not add salt. Bake at 350 degrees for 30 minutes.