2 c. cooked chicken, diced
1 c. cream of chicken soup
3/4 c. mayonnaise
1 c. celery, chopped fine
1 c. cooked rice
1 tsp. grated onion
1 tbsp. lemon juice
1 c. sliced water chestnuts
1/2 tsp. salt
3 hard boiled eggs, sliced
1 c. corn flakes
1/2 c. slivered almonds
1/2 stick butter

DAY BEFORE: Cook and debone chicken. Cool to dice. Cook rice. Chop celery, grate onion and put in air-tight containers. Refrigerate.

2 OR MORE HOURS BEFORE SERVING: Mix well first 9 ingredients. Put layer on bottom of well-greased casserole. Put half of sliced eggs on that layer. Then put another layer of chicken mixture on that and cover with the rest of sliced eggs. On that put just a little of chicken mixture. Refrigerate.

BEFORE PUTTING IN OVEN: Cover with 1 cup cornflakes mashed a little in the hands, 1/2 cup slivered almonds and 1/2 stick butter dotted over all.

Bake at 350 degrees for about 30 minutes. Serves 6.

Above procedure avoids last-minute rush; however, all can be done about 2 hours before serving time if chicken is pressured. If casserole is not refrigerated, cook in about 25 minutes.