Ingredients
2-1/2 cups diced cooked chicken2 cups cooked rice1 cup diced celery1 cup sliced fresh mushrooms1 can (8 ounces) sliced water chestnuts, drained1 tablespoon finely chopped onion1 teaspoon lemon juice1/2 teaspoon dried rosemary, crushed1/4 teaspoon pepper3/4 cup mayonnaise1 can (10-3/4 ounces) condensed cream of chicken soup, undilutedTOPPING:3 tablespoons butter1/2 cup cornflake crumbs1/2 cup slivered almonds
Preparation
In a large bowl, combine the first nine ingredients. In a small bowl, combine mayonnaise and soup. Pour over chicken mixture; stir gently to coat. Spoon into a greased 2-qt. baking dish.
In a small skillet, melt butter. Add cornflakes and almonds; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
