4 c. diced cooked fowl
2 c. diced celery
2 c. sliced water chestnuts (2, 8 oz. cans)
2 c. cooked rice
1 1/2 c. mayonnaise
2 tsp. chopped onion
2 tsp. lemon juice
2 tsp. salt
2 c. undiluted cream of chicken soup
1 1/2 sticks butter, melted
2 c. whole corn flakes
2 c. sliced almonds

Mix butter, corn flakes and almonds. Toss remaining ingredients together and spread in 9 x 13 inch pan. Spoon corn flake mixture over casserole. Bake at 350 degrees for 35 minutes. Serves 10.