Hot Or Cold Chicken Salad

• 6 eggs, hard-boiled and chopped
• 2 cups instant rice, prepared as directed
• 3 cups cooked chicken, diced (I use leftover rotisserie chicken)
• 1/2 cup thinly sliced green onion (tops and bottoms)
• 8 ounces sliced water chestnuts
• 1/2 cup slivered almonds
• 1/2 cup cashews
• 1 cup diced celery
• 2 ounces pimentos, diced (1/2 cup diced red bell pepper)
• 3/4 cup mayonnaise, I use light sometimes
• 3 tablespoons lemon juice
• 1/2 teaspoon lemon pepper
• 1 (10 1/2 ounce) can cream of chicken soup, I use fat-free (condensed)

1. In a small bowl mix mayo, lemon juice, and lemon pepper. Pour over the other ingredients and mix together.
2. If salad seems dry add a little chicken stock to moisten.
3. If hot put into a 9X11 inch oblong dish. Bake for 45 minutes at 350u0b0, this dish may be made one day ahead, uncovered.

eggs, instant rice, chicken, green onion, water, almonds, cashews, celery, pimentos, mayonnaise, lemon juice, lemon pepper, cream of chicken soup

Taken from www.food.com/recipe/hot-or-cold-chicken-salad-321199 (may not work)