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.
