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| 2 1/2 Tasse | Cooked chicken; diced |
| 1 Tasse | Celery diced |
| 1 Tasse | mushrooms fresh, sliced |
| 1 Esslöffel | onions minced |
| 1 Teelöffel | lemon juice |
| 1/2 Teelöffel | rosemary crushed |
| 1/4 Teelöffel | pepper |
| 8 x ca. 30 g | Water chestnuts; drain, slice |
| 1 Tasse | rice cooked |
| 3/4 Tasse | mayonnaise |
| 1 Dose | Cream of chicken soup; undil |
| 3 Esslöffel | margarine |
| 1/2 Tasse | Cornflake crumbs |
| 1/2 Tasse | Almonds; slivered |
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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. One serving (of 6) = @ 270 calories. This is a recipe of Michelle Wise, Spring Mills, Penn., reformated and brought to you by Judy Lausch DGSV43A. A great luncheon dish.
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