Hot Chicken Salad - cooking recipe

Ingredients

1 can cream of chicken soup (can substitute mushroom)
1 1/2 c. cooked, diced chicken
1 c. cooked instant rice in stock
1/2 c. mayonnaise
1/4 c. diced celery
1 Tbsp. grated onion
2 Tbsp. lemon or orange juice
1/2 tsp. salt
2 diced, hard-boiled eggs

Preparation

Mix all ingredients and place in casserole.
Top with 1 cup of sugar frosted flakes mixed with 2 tablespoons of melted butter or margarine.
Can be mixed the day before and cooked later.
Bake 30 minutes at 375\u00b0.
Serves 4 to 6.