Clinton hot chicken salad

Yield: 12 Servings

Ingredients:

2 c Chicken cooked & cubed
2 c Rice cooked in chicken brot
1 1/4 c Mayonnaise
6 tb Lemon juice
3/4 c Almonds slivered
1 c Cornflakes crushed
2 c Celery cooked & cubed
2 cn Cream of chicken soup Onion chopped
6 x Eggs hard-boiled chopped
1/4 c Butter

Instructions:

melted Prepare chicken celery and rice. Combine cream of chicken soup mayo. onion lemon juice and chopped eggs. Add first three ingredients and mix well. Place in casserole for baking. Heat almonds in melted butter and pour on top of cassrole. Top with cornflakes. Bake at 350 for 45 minutes.