Hot Chicken Salad - cooking recipe

Ingredients

2 1/2 cups diced cooked chicken
1 cup diced celery
1 cup sliced fresh mushrooms
1 tablespoon minced onion
1 teaspoon lemon juice
1/2 teaspoon crushed rosemary
1/4 teaspoon pepper
1 (8 ounce) can sliced water chestnuts, drained
2 cups cooked rice
3/4 cup mayonnaise
1 (10 3/4 ounce) can cream of chicken soup
Topping
3 tablespoons butter
1/2 cup corn flakes, crumbs
1/2 cup slivered almonds

Preparation

In a bowl, combine the first nine ingredients.
Blend the mayonnaise and soup together; pour over chicken mixture; stir gently to coat.
Spoon into a greased 2-quart baking dish.
In a skillet, melt butter.
Stir in cornflakes and almonds; sprinkle over casserole.
Bake, uncovered, at 350\u00b0 for 30-35 minutes or until heated through.