1 c. rice (cook)
2 c. cooked chicken, cut up
1 can cream of chicken soup
1 c. celery
1 tsp. onion
3/4 c. mayonnaise
1 tsp. lemon juice
1 can water chestnuts

Cook rice. Mix with remaining casserole ingredients. Spread in 9x13 inch baking pan. Cover with topping. Bake in 350 degree oven for 1/2 hour.

TOPPING:

1 c. buttered cornflakes
2 tbsp. butter
1/2 c. almonds (optional)

Melt butter and mix with cornflakes. Pour over casserole before baking.