2 c. cooked chicken, cubed
1 c. celery, chopped
1 c. cooked rice
3/4 c. mayonnaise
1 c. fresh mushrooms, sliced
1 tsp. onion, chopped
1 tsp. lemon juice
1 can cream of chicken soup
1/2 c. butter
1/2 c. slivered almonds
1 c. corn flakes
4 oz. water chestnuts
1 tsp. salt

Preheat oven to 350 degrees. Mix all ingredients together except butter, almonds and cornflakes. Put in 2 quart casserole. Melt butter. Add almonds, cornflakes. Sprinkle on top of casserole. Bake 35 minutes. Can be frozen, except for topping. Serves 6.