2 c. chicken, diced
1 (10 1/2 oz.) can cream of chicken soup, undiluted
1 c. cooked rice
1 tbsp. lemon juice
3 hard boiled eggs, diced
1 sm. can English peas, drained
3/4 c. mayonnaise
1 c. diced celery
1 tbsp. grated onion
1/2 tsp. salt
Dash of pepper
1 (8 oz.) can water chestnuts

Blend the above and place in 13x9x2 inch buttered pan or dish. Make a topping by putting 2 to 4 tablespoons of butter in skillet.

Add:

1 c. crushed corn flakes or Kellogg's Special K or Rice Krispies
1/2 c. sliced almonds

Saute lightly to mix. Spoon on top of chicken mixture. Bake at 350 degrees for 30 minutes until brown and bubbly.