Chicken Almond Casserole

3-4 cup cooked chicken
2 cup cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 tbsp onion flakes
3/4 cup slivered almonds, toasted
2 tsp salt
1 cup mayonnaise
1 1/2 cup diced celery
4 hard cooked eggs, chopped
2 tbsp lemon juice
2 jars chopped pimentos
1 cup buttered bread crumbs

Combine all except bread crumbs and refrigerate overnight.  Remove from refrigerator for
about 1 hour before baking.  Top with buttered crumbs and bake 1 hour at 350*.

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