2 c. cooked chopped chicken
1 c. cooked rice (cook with part chicken stock)
3 hard boiled eggs
1 tsp. salt
3/4 c. mayonnaise
3 tsp. lemon juice
1 can undiluted cream of mushroom soup
2 tbsp. diced onion
1 small jar pimento
1 c. diced celery
1/2 c. slivered almonds (3 1/2 oz. pkg. equals 1 cup)
1 c. crushed potato chips or bread crumbs, to be added to just prior to baking

Lightly mix all ingredients in order given. Place in a buttered casserole. Refrigerate overnight. Remove one hour prior to baking. Top with bread crumbs (buttered and browned), just prior to baking. Bake 40 to 45 minutes at 350 degrees.

Double this recipe will serve 12 easily and take a baking dish 8 1/2 inch by 13 inch by 2 inch deep; and eight chicken breasts and four thighs will make four full cups and some over.

Bake several hours before serving time so it can "set". Reheat before serving, in 350 degree oven approximately 15 minutes or until heated through.