Hot Chicken Salad Recipe

Preheat the oven to 350 degrees F. Spray a 9 X 13 dish with cooking spray or butter
Make Filling: In a large bowl, combine all ingredients (except salt): cooked chicken, celery, rice, onion, lemon juice, black pepper, cream of chicken soup, mayonnaise, water chestnuts, and boiled eggs, then mix to combine.
4 cups diced cooked chicken, 1 ½ cups chopped celery, 1 cup cooked rice, 2-3 teaspoons finely grated or finely chopped onion, 2 teaspoons lemon juice, ½ teaspoon black pepper, 1 10.75 ounce can cream of chicken soup, ¾ to 1 cup mayonnaise, 1 can sliced water chestnuts, 2 boiled eggs
Taste the mixture and add salt to taste.
Salt to taste
Pour into a greased 9 X 13 baking dish.
Add Topping: In a medium-sized bowl, mix melted butter, crushed cornflakes, and sliced almonds to combine. Spread the cornflake mixture evenly over the top of the casserole and spread evenly.
NOTE - Pan Fry Topping (alternate topping instructions): In a frying pan, melt butter over medium-low heat. Add cornflakes and almonds to the pan to the melted butter and toast for about 2 minutes (stirring often). You don’t want them to get overly golden, as they will also bake in the oven.
1 stick of butter, 1 ½ to 2 cups crushed cornflakes, ½ cup sliced almonds
Bake for 25 - 30 minutes or until bubbly and golden. Serve warm.