Hot Chicken Salad Pie

From Jennie:

3 cups cooked chicken diced
2 cups cooked rice
½ cup chopped onion
½ cup chopped celery
1 can cream of mushroom soup
1 cup mayonnaise
4 TBSP lemon juice
2 tsp salt
1 cup shredded sharp cheddar cheese
2 – 9inch pie shells
2 cups crushed cornflakes
4 TBSP butter melted

Mix together chicken, rice, onion, celery, and cheese.  Mix together soup, mayonnaise, lemon juice, and salt until it looks like a dressing.  Refrigerate above mixtures for several hours or overnight.

Precook pie shells for 10 minutes at 400°. Prick bottoms of pie shells and also the sides. Mix above mixtures together and fill pie shell.  Bake for 45 minutes at 350°. Melt butter and sauté crushed cornflakes. Sprinkle cornflake topping over chicken pie and bake an additional 5-10 minutes.
Serves 12 people (both pies).