Hot Chicken Salad - cooking recipe

Ingredients

4 c. chicken, cut up
1 c. Minute rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 small onion, diced
2 tsp. lemon juice
1 tsp. salt
1 c. salad dressing
4 hard-cooked eggs, diced
1 c. celery, diced

Preparation

Combine all ingredients.
Put in a 9 x 13-inch pan.
Sprinkle bread crumbs over top. Can be refrigerated overnight. Bake at 350\u00b0 for 30 to 40 minutes.