2 to 4 chicken breasts
1 cup diced celery
1 cup cooked white rice
1 tbsp. lemon juice
3/4 cup mayonnaise
1 can cream of chicken soup

Boil chicken breasts and celery together until cooked. Mix all ingredients together in 9x13-inch baking dish (except topping).

Topping:

1/2 cup corn flakes
2 tbsp. melted butter
1/2 cup slivered almonds

Mix corn flakes and melted butter. Sprinkle on top of casserole. Sprinkle almonds over corn flakes. Bake at 300°F for 1 hour.

Serves 2 to 4.

Submitted by: Brenda