4 c. cooked diced chicken
2 cans cream of chicken soup
1 1/2 c. mayonnaise
2 c. chopped celery
2 c. cooked, cooled rice
2 tbsp. onion, chopped
2 tbsp. lemon juice
2 c. crushed cornflakes
1/2 stick of butter

Mix first seven ingredients. Place in greased casserole. Top with cornflake mixture which has been browned in butter. Refrigerate overnight before baking. Bake at 350 degrees for 50 to 60 minutes.