Baked Chicken Salad Recipe

• 2 x cooked chicken breasts cubed
• 3/4 c. mayonnaise
• 1 c. cooked rice
• 1 can Cream of Chicken soup
• 1 c. celery minced fine
• 1 Tbsp. lemon juice
• 1/2 tsp salt
• 3 x hard boiled Large eggs sliced
• 1 can water chestnuts liquid removed and sliced Topping:
• 1 c. corn flakes
• 1 c. slivered almonds
• 1 stk butter or possibly margarine

1. Combine all ingredients in casserole.
2. Top with 1 c. corn flake crumbs sauteed with 1 c. slivered almonds in 1 stick butter over moderate heat.
3. Bake at 350 degrees for 25 min.
4. This can be made in advance and top with crumbs and almonds just before baking.

mayonnaise, rice, cream of chicken soup, celery, lemon juice, salt, eggs, water chestnuts, corn flakes, almonds, butter

Taken from cookeatshare.com/recipes/baked-chicken-salad-74354 (may not work)