3 c. chicken, cut up
2 c. chopped celery
1 c. cooked rice
3/4 c. mayonnaise
2 to 3 tsp. chopped onion
1 tsp. lemon juice
1 can cream of chicken soup, undiluted
1 can water chestnuts, sliced
3 hard cooked eggs, chopped
1 stick butter
1 c. crushed cornflakes
1/2 c. sliced almonds

Mix all ingredients except cornflakes, butter and almonds; put in casserole. In frying pan, melt butter; add cornflakes and almonds. Cook for a few minutes. Spread over top of casserole. Bake at 350 degrees for 30 minutes. Serves 6 to 8 people.