5 c. diced, cooked chicken breasts
2 c. diced celery
3 c. cooked rice
1 (8 oz.) can sliced water chestnuts
2 cans cream of chicken soup
1/2 c. sour cream
1/2 c. mayonnaise
2 tbsp. chopped onion
2 tbsp. lemon juice
1 tbsp. salt
3/4 tsp. white pepper
1 c. sliced almonds

Mix above ingredients and put into buttered 9"x13" baking dish.

TOPPING:

1/2 c. sliced almonds
3 c. crumbled corn flakes
2/3 c. butter

Mix above ingredients and sprinkle on top of casserole. Bake at 350 degrees for 35 to 45 minutes. Can be prepared ahead and refrigerated until baking.