2 to 3 c. cooked chicken, chopped
4 hard boiled eggs, sliced
2 c. cooked rice (I use yellow rice)
3 stalks celery, chopped fine
1 large onion, chopped fine
1 bell pepper, chopped fine
1 c. mayonnaise
2 cans cream of mushroom soup
1 c. chopped pecans
2 tbsp. lemon juice
1 c. bread crumbs
Seasoning to taste

Mix all ingredients except bread crumbs and butter. Put in buttered 9x12 inch pan or casserole. Brown bread crumbs (I use seasoned crumbs) in butter. Sprinkle over casserole. Refrigerate overnight; remove from refrigerator 1 hour before cooking. Bake 40 to 45 minutes at 350 degrees. Serves 8. (Can also use chopped turkey).