3 c. cooked chicken (2 lg whole chicken breasts, poached & cut into lg. chunks)
1 c. diced celery
1 c. cooked rice
4 tbsp. finely chopped onion
3/4 c. mayonnaise
1 tsp. lemon juice
1 tsp. salt
1 can sliced water chestnuts, drained
1 can cream of chicken soup, undiluted
3/4 stick of butter (6 tbsp.)
1 c. crushed Corn Flakes
1/2 c. slivered almonds

Combine cooked chicken, celery, rice, onion, mayonnaise, lemon juice, salt, water chestnuts and soup. Pour into a 2 quart casserole. (May be done early in the day and refrigerated until time to bake.)

Just before baking, melt butter and combine with crushed Corn Flakes and slivered almonds. Cover top of chicken mixture with Corn Flake mixture. Bake at 350 degrees for 35 minutes. Serves 8.