4 hard-boiled eggs, chopped into lg. pieces
3 c. rice, cook in broth
3 c. chicken, diced
1 tsp. salt
2 c. celery, diced
1 c. real mayonnaise
2 tbsp. lemon juice
1 sm. onion, chopped
1 can mushroom soup and milk to equal 2 c.

Place all in large bowl. Mix. Spread in 9x12 inch casserole. Bake at 350 degrees for 45 minutes or until firm. Serve hot. May decorate with olive slices and sliced almonds before baking.