Hot Chicken Salad - cooking recipe

Ingredients

1 c. diced cooked chicken (1/2 breast and a bit more)
1 can cream of chicken soup
3/4 c. mayo (1/2 lo-cal, 1/2 yogurt)
1 c. diced celery
1 c. cooked rice
1 Tbsp. grated onion
1 Tbsp. lemon juice
1/2 tsp. salt
1 c. buttered corn flake crumbs
1/2 c. slivered almonds (optional)

Preparation

Mix all but the last 2 ingredients.
Put into a 1 1/2-quart casserole dish.
Cover with buttered crumbs (and almonds, if desired).
Cook at 400\u00b0 for 25 minutes, until bubbly.
Frozen or canned peas may be added.
Serves 6.