Rachel'S Hot Chicken Salad - cooking recipe

Ingredients

2 (5 oz.) cans chicken
2 cans cream of chicken soup
2 c. celery
2 Tbsp. chopped onion
1 1/2 c. boiling water
1 1/2 c. instant rice
1 tsp. salt
1 c. sliced almonds
5 boiled eggs
1 c. mayonnaise
2 Tbsp. lemon juice

Preparation

Put rice, celery and onions in casserole for 5 minutes.
Add the rest of the ingredients.
Cover with buttered crumbs.
Bake at 350\u00b0 for 45 minutes.
Serves 9 to 12.