HOT CHICKEN SALAD

2 cups cooked rice

2 Tbsp. chopped onion

2 whole chicken breasts, cooked, cooled, chunked

1 can cream mushroom soup

2 oz. jar chopped pimento

½ cup diced celery

1 Tbsp lemon juice

½ cup mayonnaise

¼ tsp salt

½ cup slivered toasted almonds

2 Tbsp green pepper

Lots of grated cheddar cheese

½ - 1 cup Pepperidge Farm stuffing

Mix first 11 ingredients, put into buttered casserole. Sprinkle cheese and stuffing mix on top. Bake at 350 degrees for 45 minutes or until bubbly.

Marian Storch