Hot Chicken Salad

Boneless skinless chicken cut in small pieces
2 3/4 c. diced celery
3 c. cooked rice
2 cans cream of mushroom soup
1 12 oz can of evaporated milk
2 T lemon juice
1/2 c. sliced or chopped almonds
2 T. minced onion
1/2 c. mayo
8 oz can of mushrooms (optional)
Mix the above together and put in a baking dish. Top with the following topping:
1 cube butter, melted
1 1/2 c. slivered almonds
3 c. crushed cornflakes
bake at 300 for one hour