Hot Chicken Salad - cooking recipe

Ingredients

3 c. cooked chicken, cubed
2 c. chopped celery
2 cans cream of chicken soup
1 c. Miracle Whip
1/4 c. diced onion
1 Tbsp. lemon juice
3 c. cooked rice
4 boiled eggs, chopped
2 cans sliced water chestnuts

Preparation

Combine all ingredients.
Bake 45 minutes at 350\u00b0.
Use a 9 x 13-inch pan.
Last 10 minutes top with 1 1/2 cups cornflake crumbs, mixed with 1/2 stick melted margarine.
Sprinkle with sliced almonds.