Ingredients
- 1 stick margarine
- 2 cups corn flake crumbs
- 2 cups chicken (cooked)
- 2 cups rice (cooked)
- 3/4 cup mayonnaise (light)
- 1/2 cup slivered almonds
- 1/2 cup onion (chopped)
- 1 teaspoon lemon juice
- 1 package cream of chicken soup
- 1 package waterchestnuts (drained)
Preheat oven to 375.
Mix chicken, rice, soup, mayonnaise, waterchestnuts, onion, and lemon juice in 9x13" dish. (Optional: Add 3 chopped hard-boiled eggs.) Bake 30 minutes. Meanwhile, melt margarine in saucepan. Stir in cornflake crumbs and almonds.
Spread topping on casserole. Bake another 15 minutes.
