24 Hour Chicken Casserole - cooking recipe

Ingredients

2 cups cooked chicken or 2 cups turkey, chopped
1 1/2 cups cooked rice
1/4 cup slivered almonds
1 (10 3/4 ounce) can cream of mushroom soup
2 teaspoons onion powder
1/2 cup mayonnaise
1 1/2 teaspoons lemon juice
2 hard-boiled eggs, chopped
1/2 sleeve crushed cracker crumb (your favorite kind)
4 tablespoons butter, melted

Preparation

Mix all ingredients except crackers and butter.
Put mixture in greased baking dish and let sit in refrigerator for 24 hours.
Remove from refrigerator and let sit at room temperature for 30 minutes.
Meanwhile, mix crushed crackers and melted butter. Spoon cracker mixture over chicken mixture.
Bake at 350 degrees for 30 minutes.