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CHICKEN CASSEROLE

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2 to 3 c. cooked chicken,
diced
4 hard-cooked eggs, finely
chopped
2 c. cooked rice
1 1/2 c. celery, chopped
1 small onion
1 c. mayonnaise
2 cans creamy chicken mushroom
soup
1 (3 oz.) pkg. slivered
almonds
1 tsp. salt
2 Tbsp. lemon juice
1 c. bread crumbs
2 Tbsp. margarine

Combine all ingredients, except bread crumbs and marga-
rine. Place mixture into a greased 13 x 9-inch baking dish.
Brown crumbs slightly in margarine. Sprinkle over casserole.
Refrigerate overnight. Remove from fridge 1 hour before
cooking. Bake at 350 degrees for 40 to 45 minutes.

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