4 c. chicken or turkey (cooked & cut bite-size)
1 can cream of chicken soup
1 1/2 c. mayonnaise
2 c. celery, chopped
2 c. cooked rice
2 tbsp. lemon juice
1 tsp. grated onion
1 tsp. salt
4 hard boiled eggs, sliced
1 sm. can water chestnuts, sliced

TOPPING:

2 c. Pepperidge Farm stuffing mix, buttered
1 c. slivered almonds (4 oz. pkg.)

Preheat oven to 350 degrees. Place 1/2 salad mixture in buttered casserole. Add sliced eggs, layering them. Then add rest of mixture. Sprinkle stuffing over and top with slivered almonds. Bake 25 minutes.