5 chicken breasts, cooked and cubed
2 T. yellow onion, minced
1 1/2 c. real mayo
1/2 can water
2/3 c. celery, minced
2 T. lemon juice
1 can evaporated milk
3 cans cream of chicken soup
5 c. cooked rice
Topping: 1 1/2 c. crushed corn flakes, 1 c. slivered almonds, 6 T. melted butter
Mix all. Place in a large casserole dish coated with cooking spray. Chill overnight. Mix topping and sprinkle over top. Bake at 350 degrees for 1 hour.
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