3 c. cooked chicken, chopped
2 1/2 c. cooked rice
4 hard cooked eggs, chopped
1 1/2 c. celery, chopped
1 sm. onion, chopped
1 c. mayonnaise
1 (2 1/2 oz.) can sliced almonds, toasted
2 cans mushroom soup
1 tsp. salt
2 tsp. lemon juice
2 c. bread crumbs
4 tbsp. butter

Mix all ingredients except bread crumbs and butter. Place in 9 x 12 inch buttered baking dish. Brown bread crumbs lightly in the butter. Sprinkle over casserole. Put in refrigerator overnight. Remove one hour before cooking. Bake at 350 degrees for 40 minutes. Freezes well.