5 c. diced cooked chicken (about 3 lbs.) 2 c. diced celery 3 c. cooked rice 8 oz. can sliced water chestnuts, drained 2 cans cream of chicken soup ½ c. sour cream ¾ tsp. white pepper ½ c. mayonnaise 1 c. sliced almonds 2 T.. minced onion 2 T.. lemon juice
Mix together. Put in a 9x13” baking dish.
Top: ½ c. sliced almonds 3 c. corn flakes, crushed 1/3 c. butter
Mix together. Sprinkle on top.
Bake at 350º for 40 minutes. 1 hour if it was in the refrigerator.
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