- 6 chicken breasts, cooked and chopped (remove all skin and bones)
- 2 c. cooked rice (Minute)
- 1 c. mayonnaise
- 2 cans mushroom soup (undiluted)
- 4 boiled eggs, chopped
- 2 Tbsp. lemon juice
- 1/2 c. finely chopped celery
- 1/2 c. onion, chopped fine
- salt and pepper to taste
- Mix all together; put in greased casserole dish.
- Refrigerate a few hours or overnight.
- Bake at 350° for 45 minutes.
- Top with almonds the last 15 minutes.