Ruth Hough'S Hot Chicken Salad - cooking recipe

Ingredients

3 to 4 c. chicken, cooked and cut in bite size chunks
1 c. finely chopped celery
3/4 c. mayonnaise
1/2 c. slivered almonds
2 cans cream soup (celery or chicken)
3 Tbsp. lemon juice
4 eggs, hard-boiled and chopped
salt and pepper
1/2 can Chinese noodles

Preparation

Mix ingredients.
Put in casserole and top with noodles.
Bake at 400\u00b0 for 20 to 30 minutes until bubbly.