Baked Chicken Salad

By learen

Ingredients

• Topping:
• 3 cups diced cooked chicken
• 1 cup celery, chopped
• 1/2 cup onion, chopped
• 1 cup cooked rice (I make some Minute Rice if I don't have any leftovers)
• 1 cup drained water chestnuts
• 3 hard-boiled eggs
• 3/4 cup mayo
• 1 tsp lemon juice
• 1 can cream of chicken soup (or broth) (I've never tried it with broth)
• 1 cup slivered almonds
• 1 cup crushed cornflakes

Preparation

Step 1

Mix main ingredients together and put into greased 9 x 13 inch pan. Top with almonds and crushed cornflakes. Dot well with butter. Bake 30 - 35 minutes at 350 degrees.