Baked Chicken Salad
4 whole skinless chicken breasts, cooked and cut into bite-sized pieces
2 C. chopped celery
2 cans cream of chicken soup
2 T. lemon juice
2 T. chopped or grated onion
1 1/2 C. mayonnaise
Mix all ingredients together gently and place in a greased 9 x 13 baking dish.
Top with the following mixture:
1 C. corn flakes
1 C. slivered almonds
2 T. melted butter
Bake 1 hour (or until bubbly in the middle) at 325 degrees.
Pairs Well With
This is excellent served with a crusty roll and a salad.