Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Cooked chicken; diced
1 c Celery; diced
1 c Fresh mushrooms; sliced
1 tb Onion; minced
1 ts Lemon juice
1/2 ts Rosemary; crushed
1/4 ts Pepper
8 oz Water chestnuts; drain,slice
1 c Rice; cooked
3/4 c Mayonnaise
1 cn Cream of chicken soup; undil
3 tb Margarine
1/2 c Cornflake crumbs
1/2 c Almonds; slivered

In a large bowl, combine chicken, celery, mushrooms, onions, lemon
juice, spices, water chestnuts and rice. Blend mayonnaise and soup;
toss with chicken mixture. Spoon into a 2 qt. casserole. In a
skillet, melt butter and combine with the cornflakes and almonds.
Cook until lightly browned. Top casserole with crumb mixture. Bake at
350F for 30 minutes. One serving (of 6) = # 270 calories. This is a
recipe of Michelle Wise, Spring Mills, Penn., reformated and brought
to you by Judy Lausch DGSV43A. A great luncheon dish.

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