3 cups diced chicken
2 cups cooked rice
4 boiled eggs, chopped
2 cans cream of mushroom soup
1 1/2 cups chopped celery
1 small onion, chopped
2 tbsp. lemon juice
1 pkg. 2.75 oz. chopped almonds
1 cup bread crumbs
2 tbsp. butter

Combine first nine ingredients. Stir well. Put in two quart casserole. Combine butter and bread crumbs an put on top. Cover and refrigerate overnight (good, but not necessary).

Bake at 350°F for 40 to 45 minutes.