Hot Chicken Salad

You'll Need

• 2 1/2 cup cooked chicken, diced
• 1 cup celery, diced
• 1 cup fresh mushrooms, sliced
• 1 tbsp onion, minced
• 1 tsp lemon juice
• 1/2 tsp rosemary, crushed
• 1/4 tsp pepper
• 8 oz water chestnuts, drain, slice
• 1 cup rice, cooked
• 3/4 cup mayonnaise
• 1 can cream of chicken soup, undil
• 3 tbsp margarine
• 1/2 cup cornflake crumbs
• 1/2 cup 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