3 1/2 to 4 1/2 c. chicken, cooked and diced
3 c. rice, cooked
1 can mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. sour cream
1/2 c. mayonnaise
1/2 c. celery, diced
2 tbsp. fresh lemon juice
6 eggs, hard boiled and chopped
1/4 c. green pepper, diced
1 sm. can bamboo shoots or chestnuts, drained
1/2 tsp. salt
1/2 c. slivered almonds

TOPPING:

Croutons or crushed cornflakes
Butter
1/4 c. slivered almonds

Combine ingredients and pour into a greased 9 x 13 inch dish. Serves 12 to 15 people.

Topping: Combine croutons (or cornflakes) with melted butter and sprinkle over top. Top with almonds. Bake at 350 degrees for 30 minutes or until bubbly.

Note: You can add pimento for color.