2 c. diced cooked chicken
1 can cream of mushroom soup
3/4 c. mayonnaise
1/2 c. diced celery
1/2 c. green bell pepper
1 c. crushed corn flakes
1 c. cooked rice (cook in broth)
1 tbsp. lemon juice
1 tsp. grated onion
3 1/2 oz. can sliced or chopped mushrooms
1/2 c. slivered toasted almonds
2 tbsp. butter

Mix chicken, soup, mayonnaise, celery, bell pepper, rice, lemon juice, onion, mushrooms and almonds in greased 2-quart casserole. Sprinkle corn flakes and butter on top. Bake 30 minutes at 350 degrees.