Hot Chicken Salad I

Description
Contributed by Catsrecipes Y-Group

Ingredients

 * 2 cups chicken, cooked
 * 1 cup rice, cooked
 * 1 cup celery
 * ¾ cup mayonnaise
 * 1 cup mushrooms, sliced
 * 1 tsp chopped onion
 * 1 tsp lemon juice
 * 1 tsp salt
 * 1 can cream of chicken soup, undiluted
 * 1 cup water chestnuts

Topping

 * ½ stick margarine
 * ½ cup almonds
 * 1 cup crushed corn flakes

Directions

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