3 boneless, skinless chicken breasts (boiled and chopped)
2 c celery
2 c dry Minute rice
1 1/2 c Miracle Whip/mayo
2 t lemon juice
2 cans cream of chicken soup
1 can sliced water chestnuts
Topping:
1 stick butter
4 c cornflakes
1/2 c almonds, sliced or slivered
Mix all ingredients above (not the topping) until well blended. Melt the butter in the microwave, then coat all cornflakes and almonds with the butter. Pour over the top and even out. Bake at 350 for 30 minutes.
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