2 1/2 c. diced cooked chicken
1 c. diced celery
1 c. sliced fresh mushrooms
1 tbsp. minced onion
1 tsp. lemon juice
1/2 tsp. crushed rosemary
1/4 tsp. pepper
1 can (8 oz.) sliced water chestnuts, drained
2 c. cooked rice
3/4 c. mayonnaise
1 c. (10 3/4 oz.) cream of chicken soup, undiluted

TOPPING:

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

In a 2 1/2 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 the cornflakes and almonds. Toss casserole with crumb mixture. Bake at 350 degrees for 30 minutes.