2 c. chicken, diced
2 c. celery, diced
2 c. chicken gravy
2 c. rice, cooked
4 tsp. onion, finely diced
1 tsp. salt
1 c. mayonnaise
1 c. sliced almonds (6 to 8 oz.)
6 tsp. fresh lemon juice
6 eggs, hard-boiled and chopped
1 sm. bottle pimento

Mix ingredients together. Bake at 350 degrees in 11x13" casserole until bubbly. Sprinkle with Rice Krispies and fine herbs. Bake about 5 minutes more. Use leftover chicken or stewing hen boiled with onions and bay leaf. I usually use canned chicken gravy and prefer using brown rice.