4 chicken breasts (3 c. chopped)
2 c. cooked UNCLE BEN'S® long grain rice
4 hard boiled eggs, chopped
2 cans cream of chicken soup
1 1/2 c. celery, chopped
1 onion (small), diced
1 c. mayonnaise
2 tbsp. lemon juice
1 1/4 c. Pepperidge Farm cornbread stuffing mix
5 tbsp. butter

Saute celery and onion in 2 tablespoons butter. Combine rice, eggs, soup, mayonnaise, lemon juice and chicken with celery and onion. Stir well.

Spoon into lightly greased 9x13 dish. Sprinkle stuffing on top of mixture, then drizzle 3 tablespoons melted butter on top of stuffing. Bake t 350 degrees for 45 minutes.