1 1/2 c. diced cooked chicken
1 can cream chicken soup
2/3 c. mayonnaise
1 c. diced celery
1 c. cooked rice
1 tsp. grated onion
1 tbsp. lemon juice
1/2 tsp. salt
3 hard cooked eggs, diced

Mix all ingredients together. Place in 8 inch square casserole. Cover with topping of 1/2 cup sliced almonds and 1 cup buttered corn flakes. Bake 25 minutes at 350 degrees. Serves 4.