Chicken And Rice Casserole - cooking recipe

Ingredients

4 c. diced cooked chicken
3 c. cooked rice
4 hard-cooked eggs, chopped
3 (10 3/4 oz.) cans cream of mushroom soup, undiluted
1 1/2 c. chopped celery
1 c. mayonnaise
2 Tbsp. lemon juice
1 (2 1/2 oz.) pkg. sliced almonds (optional)
1 c. soft bread crumbs
2 Tbsp. margarine, melted

Preparation

Combine first 8 ingredients, stirring well.
Spoon mixture into lightly greased 2-quart casserole.
Combine bread crumbs and margarine.
Sprinkle over top of casserole.
Cover and refrigerate overnight.
Remove from refrigerator and let sit at room temperature one hour or a little less.
Bake, uncovered, at 350\u00b0 for 40 to 45 minutes or until bubbly.
Yields 6 to 8 servings.