Hot Chicken Salad - serve 6

2 1/2 cup cooked chicken, diced
1 cup celery, diced
1 cup fresh mushrooms, sliced
1 tbsp onion, minced
1 tsp lemon juice
1/2 tsp rosemary, crushed
1/4 tsp pepper
8 oz water chestnuts, drain, slice
1 cup rice, cooked
3/4 cup mayonnaise
1 can cream of chicken soup, undil
3 tbsp margarine
1/2 cup cornflake crumbs
1/2 cup almonds, slivered

In a large bowl, combine chicken, celery, mushrooms, onions, lemon juice, spices, water chestnuts and rice.
Blend mayonnaise and soup; toss with chicken mixture.
Spoon into a 2 qt. casserole.
In a skillet, melt butter and combine with the cornflakes and almonds. Cook until lightly browned.
Top casserole with crumb mixture. Bake at 350f for 30 minutes.