2 1/2 c. cooked chicken
1 c. fresh mushrooms (or 1 sm. can, drained)
1/2 tsp. crushed rosemary
1/4 tsp. pepper
2 c. cooked rice
1 can cream of chicken soup, undiluted
3/4 c. mayonnaise
1 c. diced celery
1 tsp. chopped onion
1 (8 oz.) can water chestnuts

TOPPING:

3 tbsp. butter, melted
1/2 c. crushed cornflakes
1/2 c. slivered almonds

In a 2 1/2 quart casserole, combine chicken, celery, mushrooms, onion, lemon juice, rosemary, pepper, water chestnuts and rice. Blend soup and mayonnaise. Toss with chicken mixture. Combine melted butter, cornflake crumbs and almonds. Sprinkle over casserole and bake at 350 degrees for approximately 30 minutes.