CHICKEN AND RICE CASSEROLE

1(10) pkg. Yellow Rice, cooked
2 Cups Cooked Ham, chopped in small chunks
2 Cups Chopped Celery
1 Cup Mayonnaise
1/2 Teaspoon Salt
1 Large Onion, finely chopped
3 Eggs, beaten
1 Can Cream of Mushroom Soup, undiluted
1 to 2 Cups Cornflakes, crushed
1/4 Cup Sliced Almonds

Mix the first seven ings. together good. Pour into a sprayed casserole dish. Spread the cream of mushroom soup over all the top. Then spread the cornflakes over top of this. Last sprinkle the almonds. Bake at 350. for 30 minutes.