Mildred Lovett'S Hot Chicken Salad - cooking recipe

Ingredients

3 c. chicken, cooked, deboned and cubed
1 c. cream of chicken soup
3/4 c. mayonnaise
1 c. diced celery
1 tsp. grated onion or minced
1 c. rice, cooked
1 tsp. lemon juice
1/2 tsp. salt
1 small can water chestnuts
1 c. crushed corn flakes or potato chips
1/4 lb. melted butter
1 c. slivered almonds or pecans
1 c. mushrooms, sliced

Preparation

Mix the first 9 ingredients, plus mushrooms; put in a 9 x 13-inch greased casserole dish.
Top with corn flakes or potato chips, nuts and butter.
Bake for 25 minutes at 350\u00b0.
Serves 15.