2 c. cooked chicken
1 can cream of chicken soup
3/4 c. mayonnaise
1 c. celery, chopped
1 c. raw rice
1/4 c. broth from chicken
1 can water chestnuts
1/4 c. onions, chopped
1 tsp. lemon juice

TOPPING:

1/2 c. slivered almonds
1 c. Corn Flakes

Cook rice in 2 cups water. Mix all ingredients and pour in 9 x 13 inch greased casserole. Add topping and bake at 350 degrees for 30 to 45 minutes.