2 (10 oz.) cans cream of chicken soup (undiluted)
4 c. cooked chicken, cubed
3/4 c. real mayonnaise
2 c. chopped celery
2 tsp. grated onion
2 tbsp. lemon juice
3 c. cooked rice

TOP:

1 c. slivered almonds
1/4 lb. butter

The day before serving, mix ingredients and pour into greased 9x13 pan. Refrigerate. On day of serving, remove from the refrigerator and let stand 2 hours before time to put into the oven.

TOPPING: Melt butter and add almonds. Sprinkle over casserole. Bake 45 minutes at 375 degrees or until it bubbles in the middle. Let stand out of the oven after baking for 10 minutes for easiest serving. Serves 12.