3 c. diced, cooked chicken
2 hard boiled eggs, chopped
4 oz. can sliced mushrooms
3/4 c. celery
1/2 c. slivered blanched almonds
1 can cream of chicken soup
3/4 c. mayonnaise
1 can chow mein noodles

Mix together first 6 ingredients. Stir soup into mayonnaise and toss with chicken mixture. Turn into 2 quart casserole and sprinkle with chow mein noodles. Bake at 350 degrees for 30 minutes or until mixture is bubbling. Serves 6. If noodles brown too quickly, top with foil.