Crispy Chicken & Rice Casserole

• 1 cup uncooked long-grain rice
• 2 cups chopped cooked chicken
• 2 (10 1/2 ounce) cans cream of chicken soup or (10 1/2 ounce) cans cream of celery soup
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (3 1/2 ounce) can sliced mushrooms, drained
• 1 cup chopped celery
• 3/4 cup mayonnaise
• 1 small onion, chopped
• 1/2 cup sliced almonds
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 cup crushed corn flakes cereal
• chopped fresh parsley, for garnish

1. Cook rice according to package directions.
2. Stir together cooked rice and next 10 ingredients in a bowl.
3. Spoon into a lightly greased 13- x 9-inch baking dish.
4. Sprinkle evenly with cereal.
5. Bake at 350?
6. for 30 minutes (I bake it longer) or until golden and bubbly.
7. Garnish, if desired.
8. Note: Freeze casserole up to 1 month, if desired.
9. Thaw casserole in refrigerator overnight.
10. Bake, covered with aluminum foil, at 350?
11. for 45 minutes.
12. Remove foil, and bake 15 minutes more or until thoroughly heated.

longgrain rice, chicken, cream of chicken soup, water chestnuts, mushrooms, celery, mayonnaise, onion, almonds, lemon juice, salt, corn flakes cereal, fresh parsley

Taken from www.food.com/recipe/crispy-chicken-rice-casserole-97030 (may not work)