2 c. (6 oz.) long grain wild rice
2 c. celery, cut fine
1 can sliced water chestnuts
1 jar pimentos
1 can sliced mushrooms
3/4 c. mayonnaise
1 can cream of chicken soup
2 tbsp. lemon juice
2 c. cubed cooked turkey
Salt and pepper to taste

Prepare rice as directed. Mix and place in 9x13 inch glass pan. Toss 1 cup crushed corn flakes crumbs with 2 tablespoons butter and place on top of mixture. Bake at 375 degrees for 35 to 40 minutes.