2 1/2 cups cooked chicken, cut into bite sized chunks
2 hard boiled eggs, diced
1 cup cooked rice
1/2 teaspoon salt
1 tablespoon lemon juice
3/4 cup celery, diced
1/2 cup small onion, diced
1/2 cup mayonnaise
1 can mushroom soup
1/2 to 3/4 cup slivered almonds
1 small can mushrooms, drained (optional)
Bread crumbs

Mix all the ingredients together well and put into a 9x13 casserole. Top with bread crumbs. Cover with plastic wrap and refrigerate overnight.

Bake at 350°F for 40 to 45 minutes. This is a hearty, satisfying, and unusual morning dish which would also be good for brunch or dinner.