Hot Chicken Salad - cooking recipe

Ingredients

3 c. cooked chicken
1 c. chopped celery
1/2 c. Minute rice, uncooked
1 c. drained, sliced water chestnuts
3/4 c. mayonnaise
1 tsp. salt, lemon juice
1 small chopped onion
1 can cream of chicken soup

Preparation

Mix
together.
Place
in 9 x 13-inch baking dish.
Bake at 350\u00b0 for 20 to 25 minutes.
While baking, mix topping of 1/4 pound melted
margarine, 1 cup crushed crackers or corn flakes and
1 package
of
sliced
almonds.
After 25 minutes, remove casserole. Add
topping
and
bake another 10 to 15 minutes or until topping is brown.