4 chicken breasts, skinless
1 onion, chopped
1 rib celery & leaves, chopped
10 bay leaves
2 c. rice, cooked
4 hard cooked eggs, chopped
2 cans cream of mushroom soup
1 1/2 c. celery, chopped
1 sm. onion, chopped or 2 tsp. dry minced onion
1 c. mayonnaise
2 tbsp. lemon juice
1 c. soft bread crumbs
2 tbsp. butter, melted
1 (2 1/2 oz.) pkg. sliced almonds

Poach chicken breast in a small amount of water with the onion, celery and bay leaves until done. Chop meat. Set aside. Using two forks, combine all ingredients, except bread crumbs, almonds and butter. Grease a 2-quart casserole. Lightly spoon mixture into casserole. Combine crumbs and butter. Sprinkle over top of chicken mixture. Sprinkle with almonds. Bake, uncovered at 350 degrees for 45 minutes or until casserole is hot and bubbly.