Hot Chicken Salad

In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion and salt until smooth. Stir in the chicken, celery, water chestnuts, croutons and almonds.

Spoon into a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 25 minutes.

Combine bread crumbs and butter; stir in cheese.

Sprinkle over casserole.

Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.