Hot Chicken Salad - cooking recipe

Ingredients

4 to 6 chicken breast halves, cooked and diced
1 c. cooked rice
1 can cream of chicken soup
1 can cream of celery soup
2 tsp. lemon juice
salt and pepper to taste
3 stalks chopped celery
1 onion, chopped
2 cans sliced water chestnuts, drained

Preparation

Mix all ingredients together and spread in casserole dish. Top with crushed corn flakes and/or slivered almonds.
Bake at 350\u00b0 for 30 minutes.