2 c. cooked rice or 1 c. raw Minute rice
2-3 c. cooked cubed chicken
4 hard-boiled eggs, chopped
1 onion, diced
1 1/2 c. celery, diced
2 tbsp. lemon juice
1 tsp. salt
1 can water chestnuts, drained and sliced
3/4 c. mayonnaise
1 1/2 can mushroom soup, undiluted

Mix all well. Place in 9x13 inch baking dish. Bake at 350 degrees for 30-35 minutes. Last 10 minutes of baking, sprinkle over casserole a mixture of shredded mild Cheddar cheese and corn flake crumbs. Can be made and refrigerated overnight. Set out 1-2 hours before baking.