4 c. cooked chicken
2 cans cream of chicken soup
1 1/2 c. Hellmann's mayonnaise
2 c. cooked rice, cooled
2 tbsp. chopped onion
2 tbsp. lemon juice
2 c. corn flakes, browned in 1/2 stick butter
Almonds (Opt.)

Mix all ingredients except corn flakes, butter and almonds. Put in 9"x3"x2" casserole. Refrigerate overnight and top with corn flakes browned in butter and the almonds. Bake, uncovered 1 hour in 350 degree oven the next day.