4 c. chopped chicken
1 1/2 c. diced celery
1 sm. onion, chopped
2 c. cooked rice
1/2 c. mayonnaise
1/2 c. water
6 chopped hard boiled eggs
2 cans cream of chicken soup or celery
1 tsp. salt
Dash of pepper
2 tbsp. lemon juice

Place in large shallow casserole. Top with 2 cups corn flakes, tossed in 1/3 cup melted butter. Bake uncovered at 375 degrees or 25-30 minutes. I substitute Pepperidge Farm herb stuffing. Mix for the corn flakes.