4 chicken breasts, cooked and chunked
2 cans cream of chicken or mushroom soup
2 c. cooked old fashioned rice
2 c. finely diced celery
1 1/2 c. mayonnaise
2 tbsp. onion
2 tbsp. lemon juice
1 c. Cornflakes
1 c. sliced almonds
2 tbsp. melted butter

Combine chicken breasts, soup, rice, celery, mayonnaise, onion, and lemon juice and put in greased casserole. Refrigerate overnight. Before baking, mix the Cornflakes, almonds and butter. Sprinkle on top. Bake one hour at 300 degrees.