Beyond Perfect! Hot Chicken Salad Casserole - cooking recipe

Ingredients

2 cups chicken, cooked & diced
2 cups cooked rice
2 cups celery, diced
6 hard-boiled eggs (or fewer)
2 tablespoons minced onions (optional)
1 cup slivered almonds (or walnuts)
1 1/2 cups mayonnaise
2 tablespoons lemon juice
2 (15 ounce) cans cream of chicken soup
chow mein noodles, for sprinkling on top

Preparation

Preheat oven to 350; grease sides of a 13x9 pan.
In a very large bowl, mix chicken, rice, celery, eggs, onions and nuts.
In another (smaller) bowl, mix mayonnaise, juice and soups until smooth; add to chicken mixture and stir to coat well; dump into prepared pan, smoothing out the top; sprinkle chow mein noodles over the pan.
Bake for 30-45 minutes (noodles will be dark brown and crispy).
LEFTOVERS: The chow mein noodles get soggy when stored in the fridge, so put noodles on only half of the casserole and then when reheating, add noodles on that side, too.