3 cooked chicken breasts, cubed
1 sm. can (drained & sliced) water chestnuts
3/4 c. mayonnaise
1/2 c. uncooked rice, cooked
1 can cream of chicken soup
1 c. celery (chopped up fine)
1 tbsp. lemon juice
1/2 tsp. salt
2 hard boiled eggs, sliced

Start heating oven to 350 degrees. Combine all ingredients in casserole. Top with 1 cup cornflake crumbs sauteed with 1 cup sliced almonds in 3/4 stick of butter over medium heat. Bake for 25 minutes. (Can make the day before.)