3 cups cooked rice
3 cups cooked chicken breast, cut in 1-inch chunks
1 can cream of chicken soup
1 cup chopped celery
1 cup mayonnaise
1 T grated onion
1 T lemon juice
3 hard-cooked eggs, chopped
1 8oz. can water chestnuts, sliced
1 cup crushed corn flakes
½ cup sliced almonds
2 T butter, melted
Layer rice in bottom of 9 x 13” baking pan or 3-quart casserole.
Spread chicken evenly over rice. Mix next 7 ingredients and spread
over chicken. Mix corn flakes, almonds and butter and spread over
the top. Bake at 350 degrees for 40 minutes.