Baked Chicken Salad Recipe

2 cooked chicken breasts, cubed
3/4 cup mayonnaise
1 cup cooked rice
1 (10 3/4 oz) can Cream of Chicken soup
1 cup celery chopped fine
1 tablespoon lemon juice
1/2 teaspoon salt
3 hard boiled eggs, sliced
1 can water chestnuts drained and sliced

Topping:
1 cup corn flakes, lightly crushed
1 cup slivered almonds
1 stick butter or margarine (1/2 cup), melted

Preheat oven to 350° F.
Combine all ingredients except corn flakes, almonds and butter
or margarine in casserole.
Prepare topping: Sauté corn flake crumbs and almonds in melted
butter over moderate heat.
Sprinkle topping over casserole and bake in preheated 350 oven
for 25 minutes.

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