Recipe submitted by Jean Foster
Cornflakes and almonds provide a crunchy topping for this casserole.
3 cups cooked chicken (large pieces)
2 cups chopped celery
1 cup cooked rice
3/4 cup mayo
2-3 teaspoons of chopped onions
1 teaspoon of lemon juice
1 can of cream of chicken soup
1 can of water chestnuts (chopped)
1 stick of butter
3 hard boiled eggs
1 cup crushed cornflakes
1/2 cup slivered almonds
Mix all EXCEPT butter, cornflakes, and almonds. The butter, cornflakes, and almonds are for the topping. (Sizzle for a few minutes and spread
over top of baked casserole. Bake mixed ingredients in casserole dish at 350 degrees for 30 minutes.