2 1/2 c. diced, cooked chicken
1 c. diced celery
1 c. sliced fresh mushrooms
1 tbsp. minced onion
1 tsp. lemon juice
1/2 tsp. rosemary
1/4 tsp. pepper
1 (8 oz.) can sliced water chestnuts, drained
2 c. cooked rice
3/4 c. mayonnaise
1 can cream of chicken soup

Combine first 9 ingredients in a casserole, blend mayonnaise and soup. Toss with chicken mixture. Put in 2 quart casserole. For topping mix in skillet 3 tablespoons melted butter, 1/2 cup corn flakes crumbs and 1/2 cup slivered almonds. Bake 350 degrees for 30 minutes. Yield: 6 servings.