Almond chicken casserole

4 c. cooked rice
2-3 c. cooked, diced chicken
2 cans cream of chicken soup
1 T. lemon juice
1 c. mayo
1 c. chopped celery
1 T. minced onion
3 T. butter
1/2 c. slivered or sliced almonds
1/2 c. + crushed corn flakes

Grease 9x13 pan. Cook 2 c. rice with 4 c. water. Put rice in pan, and cover with chicken Blend soup, lemon juice, celery, and onion. Pour over chicken. Melt butter in separate dish, and add cornflakes and almonds. Cover and refrigerate if desired. If refrigerated, let sit out for 2 hours before baking. Bake uncovered at 300 degrees for 1 hour.