Hot Chicken Salad

Recipe comes from Jennifer, of the Message Board- Thanks!

2 cups cooked white meat chicken, cut up
1 cup cooked rice
1 can cream of chicken soup, undiluted
1 tsp. fresh minced onion
1 cup celery, cut up
1 tsp. lemon juice
1 tsp. salt
3/4 cup mayonnaise
1/2 cup sliced water chestnuts
1 cup crushed cornflakes
1/2 cup sliced almonds 

Sauté celery for a few minutes, then mix all ingredients and put in a casserole dish.  Sprinkle crushed cornflakes and sliced almonds over the top.  Bake at 350 degrees for 25 to 30 minutes.  Note:  Make ahead and bake when ready for use.  Do not add the cornflakes and almonds until dish is ready for the oven.  If salad has been stored, cooking time should increase to about 45 minutes to 1 hour. 

This is a wonderful dish that we often serve at a ladies luncheon.  We serve it with croissants and with a cherry, congealed salad on the side.  Wonderful!

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