Hot Chicken Salad

• 2-1/2 cups diced cooked chicken
• 2 cups cooked rice
• 1 cup diced celery
• 1 cup sliced fresh mushrooms
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 tablespoon finely chopped onion
• 1 teaspoon lemon juice
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 3/4 cup mayonnaise
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 3 tablespoons butter
• 1/2 cup cornflake crumbs
• 1/2 cup slivered almonds

1. 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.
2. In a small skillet, melt butter. Add cornflakes and almonds; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350u0b0 for 30-35 minutes or until heated through.

chicken, rice, celery, mushrooms, water chestnuts, onion, lemon juice, rosemary, pepper, mayonnaise, condensed cream, butter, cornflake crumbs, almonds

Taken from www.tasteofhome.com/recipes/hot-chicken-salad/ (may not work)