3 cups chopped cooked chicken 1 cup cooked white rice 1 tsp. lemon juice 1 cup sliced water chestnuts2 eggs lightly beaten 1 can cream of mushroom soup Black pepper to taste 1 cup butter cracker crumbs (I use one sleeve) 2 cups chopped celery 3/4 cup mayo3 tablespoons minced onion1 cup slivered almonds1/2 cup (1 stick) margarine, melted
Mix chicken, celery, rice, mayo, lemon juice, eggs, water chestnuts, onion and soup in a large bowl. Spoon into a 9 x 13-inch In a baking dish. Sprinkle with pepper. Toss almonds and cracker crumbs in with butter in a bowl. Spread this mixture over top. Bake at 350 for 30 to 40 minutes or until bubbly.
