Chicken Olivia

2 cups chicken -- cooked,chopped

2 cups rice -- cooked

1 can cream of chicken soup, condensed

3/4 cup light mayonnaise

1 can waterchestnuts -- drained

1/2 cup chopped onion

1 teaspoon lemon juice

1/2 cup slivered almonds

2 cups corn flake crumbs

1 stick margarine

Preheat oven to 375.

Mix chicken, rice, soup, mayonnaise, waterchestnuts, onion, and lemon juice in 9x13" dish. (Optional: Add 3 chopped hard-boiled eggs.)

Bake 30 minutes. Meanwhile, melt margarine in saucepan. Stir in cornflake crumbs and almonds.

Spread topping on casserole. Bake another 15 minutes.