Hot Chicken Salad

Julie used to make this on a fairly regular basis.

HOT CHICKEN SALAD
1 chicken, cooked, skinned, boned and cut up
⅔ cup celery, finely chopped
2 tablespoons onion, minced
2 tablespoons lemon juice
1½ cups mayonnaise (yes, that much. Just do it, OK?)
1 can evaporated milk
4 cups cooked rice
3 cans condensed cream of chicken soup

Topping:
1 cup crushed cornflakes or fine breadcrumbs
1 cup almonds, chopped
6 T. butter, melted

Preheat oven to 350 degrees. Mix everything but the topping together and sling it into a 9x13" pan. Mix together the topping ingredients and sprinkle over the top of the casserole. Bake 1 hour. Do the Dance of Deliciousness. Serves about 8.

Contributor: Julie Buck (shamelessly stolen from Kristi)