Crispy Chicken & Rice Casserole - cooking recipe

Ingredients

1 cup uncooked long-grain rice
2 cups chopped cooked chicken
2 (10 1/2 ounce) cans cream of chicken soup or (10 1/2 ounce) cans cream of celery soup
1 (8 ounce) can sliced water chestnuts, drained
1 (3 1/2 ounce) can sliced mushrooms, drained
1 cup chopped celery
3/4 cup mayonnaise
1 small onion, chopped
1/2 cup sliced almonds
1 tablespoon lemon juice
1 teaspoon salt
1 cup crushed corn flakes cereal
chopped fresh parsley, for garnish

Preparation

Cook rice according to package directions.
Stir together cooked rice and next 10 ingredients in a bowl.
Spoon into a lightly greased 13- x 9-inch baking dish.
Sprinkle evenly with cereal.
Bake at 350?
for 30 minutes (I bake it longer) or until golden and bubbly.
Garnish, if desired.
Note: Freeze casserole up to 1 month, if desired.
Thaw casserole in refrigerator overnight.
Bake, covered with aluminum foil, at 350?
for 45 minutes.
Remove foil, and bake 15 minutes more or until thoroughly heated.