2 to 3 c. cooked chicken, diced
4 hard boiled eggs, chopped
2 c. COOKED rice
1 1/2 c. celery, chopped
1 sm. onion, chopped
1 c. mayonnaise
2 cans cream of mushroom soup
1 (3 oz.) pkg. slivered almonds
1 tsp. salt
2 tbsp. lemon juice
1 c. bread crumbs
2 tbsp. butter

Mix all ingredients, except bread crumbs and butter. Place mixture in buttered 9 x 13 pan or casserole. Brown bread crumbs lightly in butter. Sprinkle over casseole, refrigerate overnight. Remove from refrigerator 1 hour before cooking. Bake 40 to 45 minutes at 350 degrees. Serves 8.