Hot Chicken Salad - cooking recipe

Ingredients

3 c. cooked, bite size chicken pieces (3/4 lb.)
3 c. thinly sliced celery
3 c. cooked rice
1 medium size onion, chopped (1/2 c.)
1 (10 oz.) box frozen peas, thawed
1 1/2 c. mayonnaise
3 Tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter (1/2 stick)
1/3 c. all-purpose flour
3 c. chicken broth
1/2 c. sliced almonds

Preparation

Preheat oven to 350\u00b0.
Grease a 13
x 9 x 2-inch baking pan. Combine chicken pieces, celery,
rice, onion and peas in a\tlarge bowl.
Stir in
mayonnaise,
lemon\tjuice,\tsalt
and pepper; mix well.
Melt butter\tin
medium
size saucepan over medium
heat. Stir in flour.
Cook,
stirring
constantly,
1 minute or until mixture is\tthickened
and\tbubbly.
Gradually pour in chicken broth.
Cook, stirring constantly, until sauce is thick and smooth, about 2 minutes.
Pour sauce over chicken mixture; stir to thoroughly combine.
Spoon into prepared pan. Sprinkle with almonds.
Bake 45 minutes.