2 c. diced cooked chicken
2 c. cooked rice
2 c. sliced celery
1/2 c. finely chopped green onions
10 1/2 oz. cream of mushroom soup
3 hard cooked eggs, chopped
1 tbsp. lemon juice
1 1/2 tsp. salt
1 tsp. black pepper
1/2 c. toasted almonds

Combine chicken, rice, celery and green onions. Toss lightly. Add soup, eggs, lemon juice and seasonings. Blend well. Spoon salad into a 1 1/2 quart ring mold which has been coated with light film of Miracle Whip. Pack down tightly with back of spoon.

Bake at 350 degrees for 25 minutes. Unmold and serve hot or cold with diced tomato aspic in a chilled bowl in center of ring. Serve with Miracle Whip. Garnish with pimento, green pepper and cooled egg yolk.