2 c. cooked chicken
1 can cream of chicken soup
3/4 c. mayonnaise
1 c. chopped celery
1 c. rice which has been cooked in 2 c. water until tender
1/4 c. broth from cooked chicken or use broccoli cubes
1 can water chestnuts, sliced
1/2 c. chopped onions (or less)
1/2 tsp. salt
1 tsp. lemon juice

Mix all ingredients and pour in 9 x 13 inch pan, greased. Add 1/2 cup slivered almonds and 1 cup cornflakes for the topping. Bake at 350 degrees for 30-45 minutes.

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CHICKEN - CRESCENT ROLL

3 c. cooked chicken or turkey
1 can cream of chicken soup
1 c. water chestnuts, drained, cut up
4 oz. can mushrooms, drained
2/3 c. mayonnaise
1/2 c. chopped onion
1 c. celery
1/2 c. sour cream
1/2 c. slivered almonds, optional
8 oz. can Pillsbury crescent rolls

Pour into ungreased 9 x 13 inch pan. Separate crescent rolls into rectangles. Put rectangles onto hot dish. Melt 2 tablespoons butter. Brush on top of dough. Bake at 350 degrees for 20-25 minutes or until crust is golden brown. Sprinkle 2/3 cup Colby or Swiss cheese. Last 10 minutes. Serves 8-10.