2 c. cooked chicken
1 c. cooked rice
1 c. cooked celery, coarsely chopped
1/4 c. cooked onion, chopped
1 c. cream of chicken soup (1 can)
3/4 c. Hellmann's mayonnaise
1/2 c. slivered almonds or 1 can sliced water chestnuts
1 (4 to 6 oz.) can mushrooms, drained
Salt to taste

Combine all ingredients. Place in casserole. Spread buttered bread crumbs or French fried onion rings on top. Bake at 350 degrees for 30 minutes or until it bubbles. Serves 6 to 8. NOTE: You may saute celery, onion and mushrooms in 1 to 2 tablespoons of butter.