2 c. chicken, chopped
1 c. rice, cooked in broth (1/2 c. rice uncooked in 1 1/4 c. broth)
1 c. celery
1 sm. can sliced mushrooms
1/2 c. chopped onions
1 can cream of chicken soup
1/2 to 3/4 c. mayonnaise
1/4 to 1/2 c. toasted slivered almonds (optional)
Salt and pepper
1/2 tsp. Accent
1/2 to 1 tsp. curry powder
2 tsp. lemon juice to put over chicken

Saute celery, mushrooms and onions together. Mix all ingredients together. Top with crushed corn flakes or potato chips. Place in casserole dish. Bake at 300-325 degrees for about 30 minutes.