2 c. cooked turkey
2 c. cooked rice
3/4 c. mayonnaise
2 tsp. lemon juice
1/2 tsp. salt
1 (2 oz.) jar pimiento, chopped
1 c. crushed corn flake crumbs
1 (10 3/4 oz.) can chicken soup
2 c. celery
1 (6 oz.) can sliced water chestnuts
2 tbsp. butter

Prepare rice according to package directions. Mix all ingredients except butter and crumbs. Pour into a buttered 9"x13" pan. Heat butter in saute pan, add crumbs. Blend until crumbs are coated in butter, then sprinkle over casserole ingredients. Bake at 375 degrees for 35 minutes. Serves 8 to 10.