INGREDIENTS

1. 1cup uncookedlong-grain rice
2. 2cups choppedcooked chicken
3. 2 (10 1/2 ounce)canscream of mushroom soupor cream of chicken soupor cream of celery soup
4. 1 (8 ounce)cansliced water chestnuts, drained
5. 1 (3 1/2 ounce)cansliced mushrooms, drained
6. 1cup choppedcelery
7. 3/4cupmayonnaise
8. 1smallonion, chopped
9. 1/2cupsliced almonds
10. 1tablespoonlemon juice
11. 1teaspoonsalt
12. 1cup crushedcornflake cereal
13. choppedfresh parsley, for garnish

DIRECTIONS

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.