Hot Chicken Salad II

2 cups cooked, diced chicken
1 cup celery, diced
1/4 cup Miracle Whip
1 cup cooked white or brown rice
1 can water chestnuts, drained and sliced
1 can cream of chicken soup
3 hard boiled eggs, diced
2 tablespoons minced onion
1 teaspoon lemon juice
1 teaspoon salt

Topping

1 stick of butter, melted (I use a bit less)
1/2 cup slivered almonds
1 cup corn flakes or Ritz crackers, crushes (the already crushed corn flakes don't work well)

Mix salad ingredients together and pour into casserole dish. Mix together the topping ingredients and sprinkle on top. Bake at 350 degrees for 35 minutes.