In a large bowl, combine diced cooked chicken, cooked rice, chopped hard-cooked eggs, undiluted cream of mushroom soup, chopped celery, mayonnaise, and lemon juice.

Stir all ingredients well to ensure they are thoroughly mixed.

Optionally, add sliced almonds to the mixture and stir to distribute them evenly.

Lightly grease a 2-quart casserole dish.

Spoon the chicken and rice mixture into the prepared casserole dish, spreading it evenly.

In a small bowl, combine soft bread crumbs and melted margarine.

Mix the bread crumbs and margarine until the crumbs are evenly coated.

Sprinkle the bread crumb mixture evenly over the top of the casserole.

Cover the casserole dish tightly with a lid or aluminum foil.

Refrigerate the covered casserole overnight to allow the flavors to meld.

Remove the casserole from the refrigerator approximately one hour before baking.

Allow it to sit at room temperature for a little less than an hour to take the chill off.

Preheat your oven to 350°F (175°C).

Bake the uncovered casserole in the preheated oven for 40 to 45 minutes.

Bake until the casserole is bubbly and the topping is golden brown.

Let the casserole cool slightly before serving.

Serve hot, and enjoy!