2 c. white chicken meat, diced
1 c. cooked rice
1 can cream of chicken soup
1 tsp. minced onion
1 c. diced celery
1 tbsp. butter
1 tsp. lemon juice
3/4 c. mayonnaise
1 sm. can water chestnuts & juice
1 c. crushed corn flakes
1/2 c. sliced almonds
1/4 tsp. Accent (optional)

Saute celery and onions in butter. Mix all but corn flakes and almonds. Place in greased casserole. Top with corn flakes. Bake at 350 degrees for an hour. Top with almonds about 15 minutes before the casserole is done.