2 c. diced chicken
1 c. cream of chicken soup
1 tbsp. lemon juice
1 c. mayonnaise
1/2 tsp. salt
1 c. cooked rice
1 tsp. grated onion
3 hard cooked eggs
1/2 c. crushed corn flakes
1/2 c. slivered almonds
2 tbsp. melted butter

Toss chicken, soup, mayonnaise, rice, lemon juice, (salt to taste) and egg lightly. Turn into a buttered 1 quart casserole. Mix corn flakes, almonds and butter. Sprinkle over chicken mixture. Bake 375 degrees, 25 minutes. 6 servings.