Chicken And Rice Casserole - cooking recipe

Ingredients

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

Preparation

Combine first 8 ingredients.
Stir well.
Spoon mixture into a lightly greased shallow 2-quart casserole.
Combine bread crumbs and margarine.
Sprinkle over top of casserole.
Cover and refrigerate overnight.
Remove from refrigerator and allow to sit at room temperature for 1 hour.
Bake, uncovered, at 350\u00b0 for 1 hour.
Bake, uncovered at 350\u00b0 for 45 minutes or until bubbly. Yields 6 servings.