HOT POTATOE SALAD

2 cups cooked chicken

1 Cup diced celery

1 Cup cooked rice

1 Can sliced water chestnuts

1 Can cream of celery soup

¾ cup mayonnaise

1 Tbsp. lemon juice

½ Tbsp. chopped onion

½ Tsp. salt

Mix all together. Put half of mixture in 9 x 13” casserole. Put slices of 2 hard cooked eggs on top of it. Then, add the rest of the mixture. Top with 3 cups crushed corn flakes. Melt 2 ½ Tbsp. of butter. Drizzle over top. Bake at 350 degrees for 25 minutes.

Suggestion: Serve with cranberry sauce.