3 c. cooked chicken
2 cans cream of chicken soup
1 c. cooked rice
2 tsp. grated onion
2 c. diced celery (microwaved 2 minutes)
2 tbsp. lemon juice
1/2 c. mayonnaise

Mix all ingredients together, then place in lightly greased casserole (10 inch square corning or 13 x 9 inch). Refrigerate 24 hours or overnight. Remove from refrigerator 2 hours before baking.

TOPPING:

2 c. cornflake crumbs
1/2 stick melted butter
1 sm. pkg. sliced almonds

Mix cornflake crumbs with melted butter and cover casserole. Bake at 350 degrees for approximately 25 minutes. Sprinkle with almonds and bake 5-10 minutes longer.