2 c. cooked, cubed chicken
2 c. cooked rice
1/4 c. onions, chopped
1/2 c. celery, chopped
1 c. fresh mushrooms, coarse chopped
1 sm. can sliced water chestnuts
1 can cream of mushroom soup
1/2 c. real mayonnaise
1/2 c. slivered almonds
1 c. cornflakes
1/2 c. butter
Salt and pepper to taste

Saute celery, onions and mushrooms until crisp tender in 2 tablespoon butter. Combine chicken, rice, vegetables, water chestnuts, mushroom soup and mayonnaise and salt and pepper. Mix well and place in greased casserole dish. Brown almonds and cornflakes in remaining butter. Sprinkle over top of casserole and bake at 350 degrees for 45 minutes. Can be made a day or two ahead, then baked.

DIETITIAN'S NOTE:

The fame of this classic chicken dish is "richly" deserved. To reduce fat, cholesterol, calories and sodium use Campbell's Healthy Request soup and light mayonnaise. Nuts can be reduced by 50% or more without affecting the taste of the recipe. Use a little canola oil in place of butter.