Hot Chicken Salad - cooking recipe

Ingredients

1 pkg. slivered almonds
2 c. cooked chicken
4 cooked eggs, chopped
2 c. cooked rice
1 tsp. salt
2 Tbsp. lemon juice
1 1/2 c. chopped celery
1 small onion, chopped
1 c. mayonnaise
2 c. cream of mushroom soup

Preparation

Mix together in buttered casserole.
Store overnight in refrigerator.
Take out of refrigerator one hour before baking. Top with crushed potato chips before baking.
Bake 49 minutes at 350\u00b0.
Very good.
Serves 10.