Grandma Lila's Hot Chicken Salad Casserole

1-2 lbs. Cooked Chicken, Cubed
2 C. Cooked Rice
¾ C. Sour Cream
1 Tb. Lemon Juice
½ tsp. Salt
1 C. Chopped Celery
2 Cans Water Chestnuts
1 Can Cream of Chicken Soup
3 Hard Boiled Eggs, chopped

Mix all ingredients and place in a 9X13 casserole dish.  Top with 2 C. coarsely crushed corn flakes, melted butter and ½ C. sliced Almonds.  Bake at 300 for 30 minutes.