2 cups cooked chopped chicken
1 cup rice
1 cup diced celery
1 cup mayonnaise (Hellmann's or Best Foods)
1 tsp. finely minced onion
4 oz. can water chestnuts chopped
1 cup sliced mushrooms
1 tsp. lemon juice
1 tsp. salt
1 (10 oz.) can cream chicken (or mushroom or celery) soup

TOPPING:

1/2 cup (1 stick) butter, melted
1/2 cup slivered almonds
1 cup crushed corn flakes

Preheat oven to 350°F. Spray a large casserole dish with non-stick cooking spray (Pam). Cook rice per package directions.

While rice is cooking, chop onion, chicken, mushrooms, chestnuts and celery. Combine all ingredients with rice in a large bowl and put in casserole dish. Mix topping and sprinkle over top of casserole.

Bake at 350°F for 30 to 35 minutes. Serve with a side salad and crescent rolls.

Submitted by: Susie Weaver