Hot Chicken Salad - cooking recipe

Ingredients

2 c. cooked rice
2 c. cooked chicken, chopped
1 can water chestnuts, sliced
1 c. cream of chicken soup
3/4 c. mayonnaise
1 tsp. lemon juice
1/2 tsp. salt
1/4 c. margarine, melted
1 c. cornflakes
1/2 c. sliced almonds

Preparation

Combine all ingredients in a 3-quart casserole, except margarine, cornflakes and almonds. Put margarine, cornflakes and almonds on top and bake 25 to 30 minutes at 350\u00b0.