Hot Chicken Salad I

HOT CHICKEN SALAD

2 c. chicken, cooked 1 c. rice, cooked 1 c. celery 3/4 c. mayonnaise 1 c. mushrooms, sliced 1 tsp. chopped onion 1 tsp. lemon juice 1 tsp. Salt 1 can cream of chicken soup, undiluted 1 c. water chestnuts

TOPPING 1/2 stick margarine 1/2 c. almonds 1 c. crushed corn flakes

Mix all ingredients next day put in casserole. In separate pan melt margarine, and stir in crushed corn flakes and slivered almonds. Spoon over casserole. Bake for 35 minutes, uncovered, in 350 degree oven.


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