1 1/2 c. boiled chicken
3/4 c. mayonnaise
1 c. cream of chicken soup
1 c. cooked rice
1 can water chestnuts, cut up
1/4 c. chopped celery
3 boiled eggs, chopped
1 tbsp. lemon juice
1 tbsp. onion powder
1 c. buttered cornflake crumbs

Mix all together in bowl, put in greased casserole dish. Top with 1 cup buttered cornflake crumbs. Bake 30 minutes at 375 degrees.