Hot Chicken Salad - cooking recipe

Ingredients

3 c. chopped, cooked chicken
2 cans cream of chicken soup
1 c. celery
2 Tbsp. chopped onion
1 c. mayonnaise
6 boiled eggs, chopped
1 c. sliced almonds
2 tsp. lemon juice
1 to 2 c. corn flakes
1/2 stick margarine
1 c. cooked rice
1 small can sliced water chestnuts

Preparation

Cook rice and drain, pouring cold water over rice and drain well.
Mix all together the other ingredients with rice; then add almonds.
Then put corn flakes in melted margarine; mix well.
Put in baking dish and then pour the corn flakes and butter on top. Bake at 350\u00b0 20 to 30 minutes or until flakes are golden brown.