Combine cooked chicken, hot cooked wild rice, cream of chicken soup, mayonnaise, hard-cooked eggs, frozen peas, chopped onion, and salt in a large bowl.

Mix all ingredients thoroughly until well combined.

Transfer the mixture into a greased 3-quart casserole dish.

In a separate bowl, combine crushed corn flakes and melted margarine.

Sprinkle the corn flake mixture evenly over the top of the casserole.

Bake in a preheated oven at 375°F (190°C) for 45 minutes, or until golden brown and bubbly.

Let cool slightly before serving.

Serve hot.