3 c. chicken pieces, cooked
3 c. celery, sliced
3 c. cooked rice
10 oz. frozen peas, thawed
1 1/2 c. mayonnaise
3 tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1/3 c. flour
3 c. chicken broth
1/2 c. sliced almonds

Combine chicken, celery, rice, peas. Stir in mayonnaise, lemon, salt and pepper mix. Melt butter in skillet, stir in flour. Cook a few minutes. Then stir in broth, bring to a boil. Cook until thick a few minutes. Pour over chicken mix and stir. Spoon into greased 9x13 inch pan. Sprinkle with almonds. Bake at 350 degrees for 45 minutes or until bubbly.