3 cups chopped celery
3 tablespoons lemon juice
2 cans water chestnuts, drained
6 hard boiled eggs, chopped
2 cans (6 ounces) cans mushrooms drained
2-1/2 cups cooked rice
1 to 1-1/2 cup mayonnaise
3 cans (10-3/4 oz.) cream of chicken soup, undiluted
2 tablespoons onion, chopped
1-1/2 cup blanched almonds
Cracker crumbs
Ripe olives for garnish
In a large bowl; combine all ingredients except the cracker crumbs and olives. Spray a 9" x 11" x 2" casserole dish with Pam. Pour mixture into dish and spread evenly. Sprinkle cracker crumbs in a thin, even layer over all and dot with small pieces of butter. Bake at 350 degrees for 30 to 45 minutes until hot and bubbly.
Makes 8 to 12 servings.
You can make this ahead and cook just before serving, so it is perfect for a buffet.