Baked Chicken Salad

Ingredients:

• 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
  

Directions:

1. Preheat oven to 350° F.
2. Combine all ingredients except corn flakes, almonds and butter or margarine in casserole.

Prepare topping:

1. 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.
2. Serve.