Title: Clinton hot chicken salad
 Categories: Poultry, Salads
      Yield: 12 Servings
 
      2 c  Chicken, cooked & cubed
      2 c  Rice, cooked in chicken brot
  1 1/4 c  Mayonnaise
      6 tb 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.