1 cup cooked chicken, cubed or shredded
1 cup cooked rice
1 can cream of chicken soup
3/4 cup mayo
1 cup sliced celery
1/2 cup diced onion
1/2 cup slivered almonds
3 hard boiled eggs, chopped
3 tsp. lemon juice
bread crumbs or potato chips
Mix soup, mayo and lemon juice. Add chicken, rice, celery, onion, almonds and eggs. Mix gently but well. Place in 9x9 inch pan, sprinkle with bread crumbs or chips. Bake at 375 for 30 minutes. Note: Chopped water chestnuts and or shredded cheese can be added.
