2-3 c. cooked chicken, diced
2 c. cooked rice (yellow rice is nice)
1/2 c. chopped celery
1 c. mayonnaise
Ritz crackers, crushed
2 cans mushroom soup
1 (3 oz.) pkg. slivered almonds
1 tsp. salt
2 tbsp. lemon juice

Mix all ingredients except cracker crumbs. Place mixture in buttered 9 x 12 inch casserole. Sprinkle cracker crumbs on top and drizzle with melted butter. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Bake 40-45 minutes at 350 degrees.