1 c. uncooked long grain rice
2 c. chopped cooked chicken
2 (10 1/2 oz.) cans cream of mushroom soup
1 (8 oz.) can sliced water chestnuts, drained
3/4 c. mayonnaise
1 small onion, chopped
1 tbsp. lemon juice
1 tsp. salt
1 c. crushed cornflakes cereal

Cook rice according to package directions. Stir together cooked rice and next 7 ingredients in a bowl. Spoon into a lightly greased 13 x 9-inch baking dish. Sprinkle evenly with cereal.

Bake at 350°F for 30 minutes or until golden and bubbly.