Hot Chicken Salad

Yield: 6 servings

• 2 c Bite Size cooked Chicken

• 2 c Cooked rice

• 3/4 c Mayonnaise or Miracle Whip

• 1 t Lemon juice

• 1/2 t Salt

• 1 c Chopped celery

• 1/2 c Water Chestnuts (1 can)

• 1 cn Cream of chicken soup

• 3 Hard boiled eggs (chopped) Topping

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• 1 c Coarsely crushed corn flakes

• 1/4 c Melted butter

• 1/2 c Sliced almonds

MIx all ingredients. Put in a greased casserole dish (it fills a 13x9x2 cake pan). Top with corn flakes, butter and almond mixture. Bake 30 minutes at 300 degrees. Good hot, warm, or cold.