2 1/2 c. diced cooked chicken
1 c. diced celery
1 c. sliced mushrooms
1 tbsp. minced onion
1 tsp. lemon juice
1/2 tsp. crushed rosemary
1/4 tsp. pepper
1 (8 oz.) can sliced water chestnuts
2 c. cooked rice
3/4 c. mayonnaise
1 can cream of chicken soup

TOPPING:

3 tbsp. butter
1/2 c. cornflake crumbs
1/2 c. slivered almonds

In a 2 1/1 quart casserole combine first 9 ingredients. Blend mayonnaise and soup; toss with chicken mixture. Spoon into a greased 2 quart casserole. In a skillet melt butter, and combine with cornflakes and almonds. Top casserole with crumb mixture. Bake at 350 degrees for 30 minutes. 6 servings.