2 c. cooked, diced chicken
1 can cream of chicken soup
1/2 c. mayonnaise
1/2 c. chopped celery
1 chopped onion
2 c. cooked rice
Sm. can water chestnuts, drained and chopped
1 tsp. lemon juice

Stir together chicken, chicken soup and mayonnaise. Add celery, onion, rice, water chestnuts and lemon juice. Pour into baking dish and put on topping.

TOPPING:

1 c. bread crumbs or corn flakes
1 stick butter, melted
1/2 c. slivered almonds

Bake at 350 degrees for 30 minutes or until light brown and bubbly.