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

Procedures

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.