Hot Chicken Salad - cooking recipe

Ingredients

1 chicken, cooked and cut in bite size pieces
1 c. cut up celery
1 (8 oz.) can or 1 c. fresh mushrooms
1 can water chestnuts, sliced
1 can cream of chicken soup, not diluted
1 c. instant rice, uncooked
1 tsp. lemon juice
1 tsp. salt
1 tsp. minced onion
3/4 c. mayonnaise
1/8 lb. butter or margarine
1 c. corn flakes
1 small pkg. slivered almonds

Preparation

Mix together all but last three ingredients and put into casserole.
Then melt butter or margarine, add corn flakes and slivered almonds.
Pour over top and bake in oven 30 to 35 minutes at 350\u00b0.
Serves approximately 5 to 6.