4 c. cooked chicken, diced
2 c. celery, diced
1 med. onion, diced
1 1/2 c. long grain rice, uncooked
1 can cream of chicken soup
1 can cream of celery soup
1 sm. can mushrooms
1 c. mayonnaise
2 tbsp. lemon juice
2 c. corn flakes
1 c. slivered almonds

Cook rice. Combine chicken, celery, onion, rice and mushrooms in 9 x 13 inch pan. Mix in a separate bowl, the soups, mayonnaise and lemon juice. Pour this over ingredients in pan. Top with corn flakes and almonds. Bake at 325 degrees for 55 minutes. Let stand 1/2 hour before serving. Yields 12 servings.