2 c. chicken breasts or 1 whole chicken, cooked, cut into bite size pieces
1 c. celery, chopped and cooked
3 c. cooked rice (1 c. dry)
1 can cream of chicken soup
1 tbsp. lemon juice
1 tbsp. onion, chopped
1 c. mayonnaise
1/2 stick butter
1 c. cornflakes, crushed
Sliver almonds

Mix ingredients 1-7 and place in a greased 9x13 inch pan. Melt butter and pour over mixture. Sprinkle on cornflakes and top with almonds. Bake 1 hour at 300 degrees.

This recipe was given to me by Susan Wright. Always a nice dish that's easy to prepare.