2 c. mayonnaise
2 cans chicken & mushroom soup (Campbells)
1/4 c. chopped green onions (can use regular onions)
Juice of 2 lemons
Dash of pepper
1/2 tsp. salt
1 c. slivered almonds (1 1/2 bags of 2 1/2 oz. weight)
2 c. cooked, chopped chicken (4 or 5 breasts or 1 whole chicken)
4 c. cooked rice (UNCLE BEN'S® Converted)
2 c. chopped celery
2 sm. or 1 lg. can pimentos, chopped & drained (I used 4 oz. size)
1 bag frozen shrimp, cooked (I used 4 (5 oz.) bags cooked shrimp)

Combine all ingredients. Bake in buttered casserole dish at 350 degrees until bubbly, about 45 minutes. This is good hot or cold. Freezes well.

Make sure rice, chicken and shrimp are cooked before putting casserole together Better if made the night before. Can be made ahead and frozen but don't bake before freezing.