2 c. diced, cooked chicken (preferably breast)
1 (10 1/2 oz.) can cream of mushroom soup
3/4 c. mayonnaise
1/2 c. celery, diced
1/2 c. green pepper, diced
1 c. cooked rice, cooked in chicken broth
1 tbsp. lemon juice
1 tsp. onion, grated
1 (3 1/2 oz.) can sliced mushrooms, drained
1 c. slivered almonds, toasted
1 c. corn flakes, crumbled
2 tbsp. butter, diced

Mix first 10 ingredients in a greased 2 quart casserole. Sprinkle corn flakes and butter on top. Clean sides of casserole, if needed. Bake 20 minutes at 350 degrees. Serves 6.