3 c. diced chicken breasts (about 3)
1 c. cooked rice
1 c. mayonnaise
1 c. chopped celery
1 tsp. grated onion
1 can cream of chicken soup
1 tsp. lemon juice
1/2 tsp. salt
2 hard cooked eggs, sliced
1 (2 1/2 oz. can) mushrooms, sliced & drained

Mix together and put into 7 x 11 inch pan. (If put into 9 x 13 inch pan. Add 1/4 more to recipe.) Refrigerate.

TOPPING:

1 can crushed corn flakes
1/4 c. slivered almonds
3 tbsp. melted butter

Mix and sprinkle over top. Bake at 350 degrees for 45 minutes if refrigerated, if not, bake only 25 minutes.