Almond Chicken Casserole

• 2 cups cubed cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup sour cream
• 3/4 cup mayonnaise
• 2 celery ribs, chopped
• 3 hard-boiled large eggs, chopped
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 can (8 ounces) water chestnuts, drained and chopped
• 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 cornflakes
• 2 tablespoons butter, melted
• 1/4 cup sliced almonds

1. In a large bowl, combine the first 12 ingredients. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese.
2. Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through.

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

Taken from www.tasteofhome.com/recipes/almond-chicken-casserole/ (may not work)