1 can cream of chicken soup
1 1/2 c. cooked chicken, cubed
1 c. steamed rice
3/4 c. mayonnaise
3 hard cooked eggs, chopped
1/2 c. walnuts
1 can sliced water chestnuts
1 sm. can mushrooms
1/4 c. diced celery
1 tbsp. lemon juice
1/2 tsp. salt
1 tbsp. grated onion

Combine above ingredients. Place in baking dish. Sprinkle 1 cup crushed buttered corn flakes on top. Bake 30 minutes at 375 degrees, uncovered. Serves 4. Better if you refrigerate overnight before baking.