This recipe comes from a typed newsletter that was dated 1984 and found in a large collection. Recipe is typed below along with a scanned copy.

CHICKEN CASSEROLE

4 cups diced chicken
2 cups cooked rice
2 cans cream of chicken soup (undiluted)
1 1/2 cups mayonnaise
2 cups chopped celery
1 small onion, chopped
2 tbsp. lemon juice
2 cups crushed corn flakes
1 pkg. slivered almonds
1 stick oleo

Cook chicken with a carrot and some celery tops until tender. Cool, bone and dice. Mix chicken, rice, soup, mayonnaise, celery, onion and lemon juice. Put in casserole and chill overnight or at least six hours. Let return to room temperature.

Melt oleo in skillet and brown almonds and corn flakes. Spread over chicken mixture. Bake at 350 degrees for 45 minutes to 1 hour.

This is a really good recipe that I thought you might like to try.