2 c. cooked chicken, diced
1 (10 1/2 oz.) can cream of mushroom soup
3/4 c. mayonnaise
1 c. celery, diced
1 c. cooked rice, cooked in chcken broth
1 tbsp. lemon juice
1 tsp. onion, grated
1 (3 1/2 oz.) can sliced mushrooms, drained
1/2 c. sliced almonds, toasted
1 c. cornflakes, crumbled
3 tbsp. butter, diced

Mix first 9 ingredients together in a greased 2-quart casserole. Sprinkle cornflakes and butter on top. Bake 30 minutes at 350 degrees. Serves 6.