Hot Chicken Salad (a.k.a. Chicken & Rice Casserole)

We grew up on this. It's easy, yummy and freezes well. We always eat it with cranberry sauce. Mmmmmm.

My kids won't eat the yummy topping, so ours goes naked. Still great, though!

Ingredients:
- 3 cups cooked chicken, shredded or cubed
- 1 family size box of chicken flavored rice/vermicelli (like Rice-a-Roni)
- 1/2 cup chopped celery
- 1 med onion, finely chopped
- 3/4 cup mayonnaise (light is fine)
- 1 can cream of chicken soup
- 1/2 cup slivered or blanched almonds browned in small amount of butter or oil
- 1/2 cup crushed corn flakes

Instructions:
- Prepare rice/vermicelli per package instructions.
- Add chicken, celery, onion, mayonnaise and soup. Mix well.
- Spread into casserole dish and top with corn flakes, then almonds.
- Bake at 325 for 20-30 minutes.