Hot Chicken Rice Casserole

2 c. diced cooked chicken
2 c. cooked rice
2 c. chopped celery
2 TBsp minced onion
6 hard cooked eggs, each chopped in 6 pieces
1 c. slivered almonds

2 10 1/2 oz. cream of chicken soup
1 1/2 c. mayonnaise
1 TBsp lemon juice
1 tsp salt

Chow mein noodles (crisp)

Toss together chicken, rice, celery, onion, eggs and almonds. In a very large bowl, blend soup, mayo, lemon juice and salt; gently fold chicken mixture into large bowl. Spoon into buttered 9 x 13 baking dish, top with noodles. Bake 375 for 30 minutes. or until bubbly around edges.

If you don't have slivered almonds, slice each almond in half lengthwise. I have even toasted in toaster oven a little, but almonds get toasted when baking on the top, anyway.