Hot Chicken Casserole

• 3 cups cubed cooked chicken breast
• 2 cups mayonnaise
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 2 celery ribs, finely chopped
• 2 cups cooked rice
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 teaspoon grated onion
• 1 teaspoon lemon juice
• 2 cups crushed cornflakes
• 1/2 cup slivered almonds
• 1/2 cup butter, melted

1. Preheat oven to 350u0b0. In a large bowl, combine first eight ingredients. Transfer to a greased 13x9-in. baking dish.
2. Combine topping ingredients; sprinkle over top. Bake, uncovered, until bubbly, 40-45 minutes. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 350u0b0. Cover with foil and bake 1-1/2 hours. Uncover; bake until bubbly and heated through, 10-15 minutes longer.

chicken breast, mayonnaise, condensed cream, celery, rice, water chestnuts, onion, lemon juice, cornflakes, almonds, butter

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