3 c. cooked rice
3 c. cooked chicken breast, cut into 1-inch chunks
1 c. cream of chicken soup
1 c. chopped celery
1 c. mayonnaise
1 tbsp. grated onion
1 tbsp. lemon juice
3 hard-cooked eggs, chopped
1 (8 oz.) can water chestnuts, sliced
1 c. corn flakes, crushed
1/2 c. sliced almonds
2 tbsp. melted butter

Layer rice in bottom of 9x13 inch baking pan. Spread chicken evenly over rice. Mix next 7 ingredients and spread over chicken. Mix corn flakes, almonds, and butter. Spread over the top. Bake at 350 degrees for 40 minutes. Serves 8-10.