2 boned chicken breasts, cooked & diced
1 can cream of chicken soup
3/4 c. mayonnaise
1 c. finely chopped celery
1 tbsp. grated onion
2 c. cooked rice (1 1/2 c. raw = 2 c. cooked)
1 tsp. lemon juice
1/2 tsp. salt
1 can diced water chestnuts
1 c. crushed corn flakes
1/2 stick (1/4 c.) melted butter
1/2 c. sliced almonds

Combine chicken, soup, mayonnaise, celery, onion, rice, lemon juice, salt and water chestnuts; mix well. Put in a buttered 9"x13" pan. Combine corn flakes, melted butter and almonds. Place on top of chicken mixture. Bake at 325 degrees for 25 minutes until hot.