Chicken And Rice Casserole - cooking recipe

Ingredients

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

Preparation

Combine first 9 ingredients, stirring well.
Spoon mixture into a lightly greased shallow 2-quart casserole.
Combine bread crumbs and butter, stirring well.
Sprinkle over top of casserole. Cover and refrigerate overnight.
Remove from refrigerator and allow to set at room temperature 1 hour.
Bake uncovered at 350\u00b0 for 40 to 45 minutes.
Yield:
6 servings.