Chicken Casserole

• 2 c. cooked breast of chicken
• 4 hard-cooked eggs, chopped coarsely
• 2 c. cooked rice (instant 2/3 c. raw yields 2 c. cooked)
• 1 1/2 c. chopped celery
• 1 small onion, minced
• 1 pkg. slivered almonds (about 3 1/4 oz.)
• 1 tsp. salt
• 2 Tbsp. lemon juice
• 1 c. Hellmann's mayonnaise (do not substitute another kind)
• 2 cans cream of mushroom soup

1. Toss together chicken, rice, eggs, celery and onion.
2. Mix together mayonnaise, soup, lemon juice and salt.
3. Add to rice mixture.
4. Put into buttered casserole (3-quart size or large flat baking dish).
5. Cover with plastic wrap and refrigerate overnight. Remove from refrigerator about an hour before baking.
6. Top with buttered crumbs and bake at 350u0b0 for about 45 minutes uncovered.

chicken, eggs, rice, celery, onion, slivered almonds, salt, lemon juice, mayonnaise, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=810626 (may not work)