2 c. diced cooked chicken
1 can cream of chicken soup
3/4 c. mayonnaise
1 tbsp. lemon juice
2 c. diced celery
2 tbsp. minced onions
2 c. cooked rice
2 c. buttered corn flakes

Combine all ingredients and stir thoroughly. Place ungreased casserole and refrigerate overnight. Bake at 350 degrees for 45 minutes. Sprinkle corn flake crumbs on top the last 10 minutes. Do not let them get too brown.