Hot Or Cold Chicken Salad - cooking recipe

Ingredients

6 eggs, hard-boiled and chopped
2 cups instant rice, prepared as directed
3 cups cooked chicken, diced (I use leftover rotisserie chicken)
1/2 cup thinly sliced green onion (tops and bottoms)
8 ounces sliced water chestnuts
1/2 cup slivered almonds
1/2 cup cashews
1 cup diced celery
2 ounces pimentos, diced (1/2 cup diced red bell pepper)
3/4 cup mayonnaise, I use light sometimes
3 tablespoons lemon juice
1/2 teaspoon lemon pepper
1 (10 1/2 ounce) can cream of chicken soup, I use fat-free (condensed)

Preparation

In a small bowl mix mayo, lemon juice, and lemon pepper. Pour over the other ingredients and mix together.
If salad seems dry add a little chicken stock to moisten.
If hot put into a 9X11 inch oblong dish. Bake for 45 minutes at 350\u00b0, this dish may be made one day ahead, uncovered.