Chicken Almond Casserole

2 C diced, cooked chicken
2 C cooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 T. onion flakes
3/4 C slivered almonds
1 t salt
1 C mayonnaise
1 1/2 C diced celery
3 Hard cooked eggs
1 T. lemon juice

Combine all ingredients in a large casserole or 7 x 11 pan.
Let set overnight.
Remove from frig 45 min. before baking.
Top with buttered crumbs and bake at 350 for 45 min.
Serves 10 - 12 persons.