2 c. cooked, cubed chicken
1 c. celery, diced
1 c. rice, cooked
4 oz. water chestnuts, sliced
3/4 c. mayonnaise
1 c. fresh mushrooms, sliced
1/2 c. butter
1 tsp. onion, chopped
1 tsp. lemon juice
1 tsp. salt
1 (10 3/4 oz.) can cream of chicken soup
1 c. corn flakes

Preheat oven to 350 degrees. Mix all ingredients except butter and corn flakes. Put in 2 quart casserole. Melt butter and add corn flakes. Sprinkle on top of casserole. Bake for 35 minutes. Serves 6 to 8.