Hot Chicken Salad Casserole

3 cups chicken, chopped
2 cups cooked rice
1 cup diced celery
1/2 cup mayonnaise
2 ounces chopped pimentos
1 cup cream chicken soup, undiluted
1 small can chopped mushrooms, optional
3 Hard boiled eggs, chopped
2 tablespoons green peppers, optional
2 tablespoons chopped onions
1 tablespoon lemon juice
Salt and pepper to taste
1/4 cup slivered almonds
1 cup dry bread crumbs

Mix chicken with all ingredients, except crumbs. Bake at 350 degrees for 45 to 50 minutes in a 13x9 buttered pan.
Sprinkle top with crumbs.

Tona
http://groups.yahoo.com/group/cookin_with_haggermaker/

http://www.nancyskitchen.com