Serves: 8
Total Calories: 546

2 cups cooked, diced chicken
4 hard-boiled eggs, chopped
2 cups cooked rice
1 1/2 cups chopped celery
1 small onion, chopped
1 cup mayonnaise
2 (10 3/4-ounce) cans cream of mushroom soup
1 (3-ounce) package slivered almonds
1 teaspoon salt
2 tablespoons lemon juice
1 cup bread crumbs
2 tablespoons margarine

Mix all ingredients except bread crumbs and margarine. Place mixture in buttered 9x12-inch pan or casserole. Brown bread crumbs lightly in margarine. Sprinkle over casserole. Refrigerate overnight.

Remove from refrigerator 1 hour before cooking. Bake 40–45 minutes at 350°.

Nutritional Facts:

Serves: 8
Total Calories: 546
Calories from Fat: 297

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