3 full chicken breasts, cooked & diced
1 c. celery, chopped
2 c. cooked rice
2 cans cream of chicken soup (do not dilute)
3 tbsp. minced onion
2 tsp. lemon juice
3/4 c. mayonnaise

TOPPING:

Mix 1/2 cup Corn Flakes, crushed, 1/2 cup slivered almonds and 1/4 cup melted butter.

Mix soup, lemon juice and mayonnaise until smooth. Add other ingredients. Top with the Corn Flake mixture. Let stand in the refrigerator overnight. Bake at 300 degrees for 1 hour.