6 half chicken breasts, deboned, skinned and cooked
1 c. thinly sliced celery
1 c. rice cooked in chicken broth
3/4 c. mayonnaise
1 c. sliced mushrooms
6 oz. sliced water chestnuts or bamboo shoots
1 tbsp. chopped onion
1 tsp. lemon juice
1 tbsp. soy sauce
1 can cream of chicken soup, undiluted
1/2 c. butter, melted
1/2 c. slivered almonds or pecans
1 c. Pepperidge Farm bread crumbs

Mix all ingredients together except the chicken and the last 3 ingredients. Place in 9 x 13 inch pan and press chicken breasts into mixture. Combine butter, crumbs and nuts together and spread over top. Bake 35 minutes at 350 degrees.