Recipe - Clinton Hot Chicken Salad

2 cup Chicken, cooked & cubed
2 cup Rice, cooked in chicken brot
1 One fourth cup Mayonnaise
6 tablespoon Lemon juice
Three fourths cup Almonds, slivered
1 cup Cornflakes, crushed
2 cup Celery, cooked & cubed
2 cn Cream of chicken soup
Onion, chopped
6 x Eggs, hardboiled, chopped
One fourth cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini