3 c. cooked chicken, diced
2 cans cream of chicken soup
1 c. Hellmann's mayonnaise
2 c. diced celery, cook until tender
2 c. cooked rice
2 tbsp. lemon juice
1 tsp. salt
4 hard cooked eggs, chopped

Mix in bowl lightly.

TOPPING:

1/2 c. diced almonds
2 c. buttered crushed corn flakes

Melt butter and pour over (2 tbsp.). Sprinkle on top with almonds. Bake 375 degrees for 25 minutes. This casserole may be made in advance and frozen.