3 c. cooked chicken, diced
2 c. cooked rice
4 hard-boiled eggs, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 c. chopped celery
1 sm. onion, chopped
1 c. mayonnaise
2 tbsp. lemon juice
1 (2 3/4 oz.) pkg. sliced almonds
1 c. soft bread crumbs
2 tbsp. melted butter

Combine first ten ingredients. Mix well. Spoon mixture into lightly greased casserole (2 quart). Combine bread crumbs and butter. Sprinkle over top of casserole mixture. Refrigerate overnight. Remove from refrigerator and let sit one hour. Bake at 350 degrees for 40 to 45 minutes until bubbly.