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HOT CHICKEN SALAD

2 c. cooked chicken, cut up
1 c. cooked rice
1 can cream of chicken soup
1 can mayonnaise (soup can)
3 hard-boiled eggs, chopped
2 Tbsp. lemon juice
1/2 c. sliced almonds
1 Tbsp. margarine or butter
1/2 c. chopped celery
1/2 small onion, chopped
1 c. sliced water chestnuts

Saute margarine, celery, onion and water chestnuts. Mix
all ingredients. Put in flat casserole. Top with 1 cup
crushed corn flakes and 1 tablespoon melted margarine. Bake at
350 degrees for 1/2 to 1 hour or until bubbly and brown. Let stand 5
to 10 minutes before serving. Can be made ahead of time and
refrigerated.

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