Hot Chicken Salad (Dgsv43a)

2 1/2 c Cooked chicken; diced

1 c Celery; diced

1 c Fresh mushrooms; sliced

1 tb Onion; minced

1 ts Lemon juice

1/2 ts Rosemary; crushed

1/4 ts Pepper

8 oz Water chestnuts; drain,slice

1 c Rice; cooked

3/4 c Mayonnaise

1 cn Cream of chicken soup; undil

3 tb Margarine

1/2 c Cornflake crumbs

1/2 c Almonds; slivered

In a large bowl, combine chicken, celery, mushrooms, onions, lemon juice, spices, water chestnuts and rice. Blend mayonnaise and soup; toss with chicken mixture. Spoon into a 2 qt. casserole. In a skillet, melt butter and combine with the cornflakes and almonds. Cook until lightly browned. Top casserole with crumb mixture. Bake at 350F for 30 minutes. One serving (of 6) = @ 270 calories. This is a

recipe of Michelle Wise, Spring Mills, Penn., reformated and brought to you by Judy Lausch DGSV43A. A great luncheon dish.