2 c. diced chicken
1 can cream of chicken soup
3/4 c. mayonnaise
1/2 c. chopped celery
2 c. cooked rice
1 sm. can sliced water chestnuts
1 tbsp. lemon juice
1/2 tbsp. salt
1 can French fried onions
1 sm. pkg. slivered almonds
1/2 stick butter

Mix diced chicken, soup, mayonnaise, celery, rice, water chestnuts, lemon juice, salt and 1/2 the can of onions (may seed dry). Put in 9 x 13 inch casserole dish. Sprinkle rest of onions and almonds on top. Dot with butter and bake at 350 degrees for 25 minutes.