3 ripe avocados
1 tbsp. lemon juice
2 c. cooked, diced chicken
1 c. finely diced celery
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. crushed corn flakes
2 tsp. melted butter

Cut avocado in half lengthwise; remove seed and peel. Brush with lemon juice. Combine chicken, celery, salt, pepper and mayonnaise. Fill avocado halves. Mix corn flakes with butter and sprinkle over salad. Place stuffed avocado halves on lightly greased baking pan.

Bake in oven at 325°F about 15 minutes or until warmed through.