Categories: Casserole, Chicken, Main Dish

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 almond

Directions

1. In a bowl, combine the first nine ingredients.

2. Blend the mayonnaise and soup together; pour over chicken mixture; stir gently to coat.

3. Spoon into a greased 2-quart baking dish.

4. In a skillet, melt butter.

5. Stir in cornflakes and almonds; sprinkle over casserole.

6. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

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