Hot Chicken Salad - cooking recipe

Ingredients

2 1/2 c. cooked, chopped chicken breasts (about 4 medium chicken breasts) or 1 (12 1/2 oz.) can Premium chunk white chicken in broth by \"Valley Fresh\"
1 c. cooked rice
1 can sliced water chestnuts
1 c. fresh mushrooms
1 c. sliced celery
1/2 c. sliced almonds
1 tsp. chopped onions
6 chopped scallions
1 can cream of chicken soup
3/4 c. mayonnaise
1 tsp. lemon juice
1 tsp. salt

Preparation

Combine both mixtures together and put in a 2-quart buttered pan.
Mix 1/4 cup melted butter or margarine and 1 cup of cornflake crumbs; sprinkle them on top.
Bake 35 minutes at 350\u00b0.
Serves 8 people.
Can be frozen.