Ingredients
- 1 stick margarine
- 300 gr corn flake crumbs
- 280 gr chicken (cooked)
- 240 gr rice (cooked)
- 180 ml mayonnaise (light)
- 60 gr slivered almonds
- 60 gr onion (chopped)
- 5 ml 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 inch 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.
