3 c cooked chicken diced
2 hard boiled eggs chopped
3 c cooked rice
1 1/2 c chopped celery
1 small onion chopped
1 c mayonnaise
2 c mushroom soup
1 (3 oz) pkg slivered almonds
2 tbsp lemon juice

Mix all ingredients and put into casserole. Top with Pepperidge Farm Stuffing mix (1 c mixed with 2 Tbsp butter). Refrigerate over night.

Bake in 350°F oven about 45 minutes. Serve hot.