3 c. chopped, cooked chicken
2 cans cream of chicken soup
1 c. celery
2 tbsp. chopped onion
1 c. mayonnaise
6 boiled eggs, chopped
1 c. sliced almonds
2 tsp. lemon juice
1 to 2 c. corn flakes
1/2 stick butter
1 c. cooked rice
1 small can sliced water chestnuts

Cook rice and drain, pouring cold water over rice and drain well. Mix all together the other ingredients with rice; then add almonds. Then put corn flakes in melted butter; mix well. Put in baking dish and then pour the corn flakes and butter on top.

Bake at 350°F 20 to 30 minutes or until flakes are golden brown.