4 c. cooked fowl
2 c. diced celery
2 c. sliced water chestnuts
2 c. cooked rice
1 1/2 c. mayonnaise
2 tsp. chopped onion
2 tsp. lemon juice
2 tsp. salt
2 cans cream of chicken soup (undiluted)

Toss all together. Spread in 9 x 13 inch pan. Melt 1 stick butter and add to it 2 cups cornflakes and 1 or 2 cups sliced almonds. Spoon the above over casserole. Bake at 350 degrees for 40-45 minutes.