2 c. diced cooked chicken or turkey
1 can cream of chicken soup
1 c. diced celery
3/4 c. mayonnaise
1 c. cooked rice
1 tsp. grated onion
1 tbsp. lemon juice
1 can water chestnuts, sliced (I used mushrooms, also)
1/2 tsp. salt
3 hard boiled, eggs, diced
1 stick butter
1 c. crushed corn flakes
1/2 c. blanched almonds

Preheat oven to 350 degrees. Mix chicken, soup, celery, mayonnaise, rise, onion, lemon juice, water chestnuts and salt; place half the chicken mixture in greased casserole. Place eggs over top; place remaining chicken mixture over eggs. Melt butter; stir in corn flakes and almonds. Spread almond mixture over casserole; cover with foil. Bake for 25 minutes. Uncover; bake for 5 minutes longer. Yield: 8 servings.