Ingredients

• 3 cups diced chicken
• 3 cups cooked rice
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 tablespoon chopped onion
• 1 teaspoon salt
• 1 cup mayonnaise
• 4 eggs, hard cooked and chopped
• 2 tablespoons lemon juice
• 1 cup cooked carrots, diced
• 1 cup chopped celery
• buttered cracker crumbs, for topping

Instructions

1. Mix all ingredients (except the cracker crumbs) together and put in a 9x13-inch pan.
2. Refrigerate overnight.
3. Top with buttered cracker crumbs and bake at 350°F for 45 minutes.

Yields 12 servings.