Recipe: Hot Chicken Salad (using cooked rice, mayonnaise, peas, no soup)

HOT CHICKEN SALAD

3 cups cubed cooked chicken
3 cups sliced celery
3 cups cooked rice
1 (10 oz.) pkg. frozen peas, thawed
1 1/2 cups mayonnaise
3 tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1/4 cup butter
1/3 cup flour
3 cups chicken broth
1/2 cup sliced almonds

Combine chicken, celery, rice and peas. Stir in mayonnaise, lemon, salt and pepper; mix. Set aside.

Melt butter in skillet, stir in flour. Cook a few minutes. Then stir in broth, bring to a boil. Cook until thick a few minutes. Pour over chicken mixture and stir. Spoon into greased 9x13-inch pan. Sprinkle with almonds.

Bake at 350 degrees for 45 minutes or until bubbly.