2 c. cooked chicken, cubed
1 c. celery, diced
1 c. rice, cooked
3/4 c. mayonnaise
1 c. mushrooms, sliced
1 tsp. onion, chopped
1 tsp. lemon juice
1 tsp. salt
10 3/4 oz. can condensed cream of chicken soup
4 oz. water chestnuts, drained and slivered
1/2 c. butter
1/2 c. slivered almonds
1 c. corn flakes

Preheat oven to 350 degrees. Mix all ingredients together except butter, almonds and corn flakes. Put in 2-quart casserole. Melt butter. Add almonds and corn flakes to butter. Sprinkle on top of casserole. Bake 35 minutes. Serves 6-8.