3 c. cooked chicken chunks
1 can cream of chicken soup
3/4 c. mayonnaise
1 c. chopped celery
1 c. cooked rice
1 c. water chestnuts, sliced
1 chopped onion
1 tbsp. lemon juice
1 tsp. salt
3 sliced hard boiled eggs

Mix and place in casserole 9x13 inch. Top with 1/2 cup slivered almonds, 1 cup grated Cheddar cheese and 1 cup crushed corn flakes. Bake at 350 degrees for 30 minutes. Serve approximately 6.