Hot Chicken Salad III

Ingredients

• 0.3 cup almonds sliced
• 1 tablespoon butter softened
• 16 ounce mushrooms drained sliced canned
• 1 cup celery chopped
• 10.8 ounce cream of chicken soup canned
• 1 cup rice white cooked
• 0.8 cup mayonnaise 
• 0.3 cup onion chopped
• 6 servings salt and pepper to taste
• 4  chicken breast halves boneless skinless cooked cut into bite-sized pieces
• 6 slices bread white

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl combine the chicken, salt and pepper, rice, soup, mushrooms, celery, onion, almonds and mayonnaise.
3. Mix well and spread mixture into an ungreased 9x13 inch baking dish.
4. Spread a generous layer of butter or margarine onto one side of each slice of bread, then tear bread into small pieces and place on top of chicken mixture to form a top 'crust'.
5. Place baking dish on center oven rack and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until crust is crisp and golden and mixture is bubbly around the edges.