3 c. cooked, diced chicken
1 c. celery, chopped fine
1 c. cooked rice
3/4 c. mayonnaise
1 tbsp. chopped onion
1 tsp. lemon juice
1 tsp. salt
1 c. water chestnuts, sliced thin
1 can cream of mushroom soup
3 hard boiled eggs

TOPPING:

1/2 stick butter, melted
1 c. slightly crushed Corn Flakes or Raisin Bran
1/2 c. nuts, chopped

Mix salad ingredients together. Put in greased 11 3/4 x 7 1/2 inch casserole pan. Mix topping ingredients and sprinkle on top of salad. Bake at 350 degrees for 35 minutes. Freezes well for baking later.