Hot Chicken Salad Casserole - cooking recipe

Ingredients

2 c. chicken, diced and cooked (may use 2 tuna size cans white chicken)
1 can cream of chicken soup
3/4 c. mayonnaise
1/2 c. celery, diced
1 small onion, diced
1 c. Minute rice, cooked according to directions
1 Tbsp. lemon juice
1/2 tsp. salt
1/2 c. drained sliced water chestnuts
1 c. corn flake crumbs or cracker crumbs
1/4 c. margarine

Preparation

Mix all ingredients together and spread in flat casserole. Melt 1/4 cup margarine and toss with 1 cup corn flake crumbs or cracker crumbs. May also use potato chip crumbs.
Sprinkle over rice mixture and bake 25 minutes at 350\u00b0 to 375\u00b0.
Can mix up night before and add crumbs right before baking.