2 large chicken breasts,
cooked and diced
1 can cream of chicken soup
3/4 cup sour cream
1 cup cooked rice
1 cup diced celery - boiled or sauted so it's soft
1 teaspoon grated onion
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup chopped cashews
3/4 cup corn flake crumbs
Mix chicken, soup, sour
cream, rice, celery, onion, lemon juice and salt. Put in
buttered casserole dish and refrigerate. Bake at 325° for 60
minutes. Top with cashews and corn flakes.
