Almond Chicken Casserole

• 2 cups cubed cooked chicken
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1 cup sour cream
• 3/4 cup mayonnaise
• 2 celery ribs, chopped
• 3 hard-boiled eggs, chopped
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1 tablespoon finely chopped onion
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded cheddar cheese
• 1/2 cup crushed corn flakes
• 2 tablespoons butter, melted
• 1/4 cup sliced almonds

1. In a large bowl, combine the first 12 ingredients.
2. Transfer to a greased 13 x 9 baking dish, sprinkle with cheese.
3. Toss cornflakes with butter; sprinkle over cheese. Top with almonds.
4. Bake, uncovered at 350 degrees for 25-30 minutes or until heated through.

chicken, condensed cream, sour cream, mayonnaise, celery, eggs, water chestnuts, mushroom stems, onion, lemon juice, salt, pepper, cheddar cheese, corn flakes, butter, almonds

Taken from www.food.com/recipe/almond-chicken-casserole-325680 (may not work)