1 lg. fryer or stewing chicken (3 1/2 lb. or more)
1 c. chopped celery
1 c. slivered almonds, toasted
2 tbsp. minced onion
2 cans cream of mushroom soup
1 c. mayonnaise
2 tbsp. lemon juice
3/4 tsp. or to taste salt
2-4 oz. pimento, chopped
1/4 tsp. or to taste cayenne pepper or white pepper
Fine buttered bread crumbs

Cook skin and bone chicken, cut into bite-size pieces. Mix with other ingredients except bread crumbs which you top casserole with before baking at 350 degrees. Serve over cooked, fluffy hot rice. Baking time 30 minutes.