---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Salads
       Yield: 12 servings
       2 c  Chicken, cooked & cubed
       2 c  Rice, cooked in chicken brot
   1 1/4 c  Mayonnaise
       6 T  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, 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.