Hot Chicken Salad Casserole - cooking recipe

Ingredients

3 cups cooked chicken, chopped
2 cups cooked rice
1 cup diced celery
1/2 cup mayonnaise
1 (10 3/4 ounce) can cream of chicken soup
4 ounces mushrooms, drained
3 hard-boiled eggs, chopped
2 tablespoons chopped green peppers
2 tablespoons chopped onions
1 tablespoon lemon juice
salt and pepper
1 cup dry breadcrumbs

Preparation

Mix all ingredients except bread crumbs. Spread in a buttered 12x8 pan and bake 45-50 minutes on 350. Add crumbs to top and bake 5 more minutes.