3 to 4 c. cooked, diced chicken
1 c. uncooked rice
1 stick butter
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of chicken soup
1 c. mayonnaise
2 tbsp. lemon juice
1 tbsp. onion flakes
2 c. sliced celery, sauteed
3/4 c. almonds (water chestnuts may be substituted)
1 c. crushed Ritz crackers
Salt & pepper

Cook rice according to directions. Combine all ingredients into large mixing bowl. Pour into greased 9 x 13 inch pan. Cover and refrigerate overnight. Remove 1 hour before baking. Cover with crushed Ritz crackers. Bake at 350 degrees for 45 minutes.

This dish may be frozen before baking. Allow to thaw thoroughly before baking.