Chicken Salad Casserole - cooking recipe

Ingredients

3 c. cooked, cut up chicken
4 hard-boiled eggs, chopped
2 c. cooked rice
1 1/2 c. chopped celery
1 small chopped onion
1 c. mayonnaise
2 cans mushroom soup
1 (3 oz.) pkg. slivered almonds
1 tsp. salt
2 Tbsp. lemon juice
1 pkg. seasoned dressing mix

Preparation

Mix all the ingredients, except dressing mix.
Put mixture in buttered 9 x 12-inch pan or casserole dish.
Sprinkle the dressing mix over entire top of casserole until covered well (not thick). Then refrigerate overnight.
Remove from refrigerator one hour before baking.
Bake 40 to 45 minutes at 350\u00b0.