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HOT CHICKEN SALAD

4 c. cooked chicken
2 c. cooked rice
3/4 c. mayo
1/2 c. slivered almonds
(optional)
1 (1 oz.) jar pimento
1 can cream of chicken soup
2 hard-boiled eggs
2 Tbsp. green pepper
2 Tbsp. onion
1 Tbsp. lemon juice
1 can cream of mushroom soup
1/4 tsp. salt and pepper

Mix all ingredients into baking dish. Top with buttered
bread crumbs. Bake at 350 degrees for 30 to 45 minutes.

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