Hot Chicken Salad III

4 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces

salt and pepper to taste

1 cup cooked white rice

1 (10.75 ounce) can condensed cream of chicken soup

1 (16 ounce) can sliced mushrooms, drained

1 cup chopped celery

⅓ cup chopped onion

⅓ cup sliced almonds

¾ cup mayonnaise

6 slices white bread

1 tablespoon butter, softened

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl combine the chicken, salt and pepper, rice, soup, mushrooms, celery, onion, almonds and mayonnaise. Mix well and spread mixture into an ungreased 9x13 inch baking dish.

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 .

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.