Hot Chicken Salad - cooking recipe

Ingredients

2 c. diced chicken (may substitute any type shredded soy chicken)
1 c. celery, chopped
1 c. rice
1 small can water chestnuts
3/4 c. mayonnaise
3 hard-cooked eggs, sliced
1 Tbsp. lemon juice
1/2 tsp. salt
1 tsp. grated onion
1 can cream of chicken soup (may substitute mushroom or celery soup)
1 c. corn flakes
1/2 c. slivered almonds
1/4 c. pecans

Preparation

Mix the chicken, celery, rice and water chestnuts and put into a 3-quart casserole dish.
Spread mayonnaise over top of mixture, then slice the eggs over the top.