• 3 cups cubed cooked chicken breast
• 2 cups mayonnaise
• 1 can (10.75 oz) condensed cream of chicken soup, undiluted
• 2 celery ribs, finely chopped
• 2 cups cooked rice
• 1 can (8 oz) sliced water chestnuts, drained
• 1 teaspoon grated onion
• 1 teaspoon lemon juice

Topping:

• 2 cups crushed cornflakes
• 1/2 cup slivered almonds
• 1/2 cup butter, melted

In a large bowl, combine the first eight ingredients.  Transfer to a greased 13″ x 9″ baking dish.

Combine topping ingredients; sprinkle over top of casserole.  Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly.

YIELD:  8 servings