2 hard-cooked eggs, chopped
1 (10 3/4 oz.) can cream of mushroom soup
1 small onion, chopped
1 1/2 c. diced, cooked chicken (no skin)
1 c. cooked rice
1/2 c. chopped celery
1/4 c. reduced calorie mayonnaise
1 tbsp. lemon juice
1/4 c. soft bread crumbs
1 tbsp. dry butter substitute

Combine eggs, soup, onion, chicken, rice, celery, mayonnaise and lemon juice, stirring well. Spoon mixture into nonstick 2-quart casserole. Combine bread crumbs and butter substitute; sprinkle over top of casserole.

Bake at 350°F, uncovered, for 40 to 45 minutes or until bubbly.