Hot Chicken Salad Pie

• 3 cups cooked chicken, diced
• 2 cups cooked rice
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1 can cream of mushroom soup
• 1 cup mayonnaise
• 4 Tbsp lemon juice
• 2 tsp salt
• 4 hard boiled eggs, grated
• 2 cups crushed corn flakes
• 4 Tbsp butter, melted
• 2 deep dish pie shells

1. Mix all ingredients except pie shells, corn flakes and butter. Refrigerate overnight or several hours.
2. Precook the pie shells for 10 minutes at 400 degrees.
3. Fill pie shells with chicken mixture and bake 45 minutes at 350 degrees.
4. Melt 4 tablespoons butter and saute cornflakes.
5. Sprinkle this topping over two pies and bake 5 more minutes.
6. I cut the amount of onion in half and reduce the amount of corn flake crumbs.

chicken, rice, onion, celery, cream of mushroom soup, mayonnaise, lemon juice, salt, eggs, corn flakes, butter, dish pie shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23454 (may not work)