1 can cream of mushroom soup, undiluted
1 c. mayonnaise or salad dressing
2 tbsp. lemon juice
1 tsp. salt
8 hard boiled eggs, sliced
2 c. cooked rice
1 1/2 c. cooked chicken or turkey or 3 cans boned chicken, drained
1 1/2 c. chopped celery
1/2 c. chopped onion
2/3 c. slivered blanched almonds, divided
1/4 c. fine dry bread crumbs
1 tbsp. butter, melted
Parsley

Mix first 4 ingredients until well blended. Reserve 3 sliced eggs, chop the rest and add with rice, chicken, celery, and onions to the soup; mix.

Reserve 1/4 cup almonds; stir remaining almond into mix, and pour into greased 2 quart casserole. Combine bread crumbs and butter; sprinkle around outer edge of casserole.

Bake in preheated 350 degree oven for 35-40 minutes until hot and bubbly. Garnish with egg slices and parsley