Crispy Chicken-and-Rice Casserole

Ingredients

• 0.5 cup almonds sliced
• 3.5 ounce mushrooms drained sliced canned
• 8 ounce water chestnuts drained sliced canned
• 1 cup celery chopped
• 2 cups meat from a rotisserie chicken cooked chopped
• 1 cup cornflakes cereal crushed
• 21 ounce cream of mushroom soup canned
• 1 tablespoon juice of lemon 
• 0.8 cup mayonnaise 
• 1 small onion chopped
• 10 servings garnish: parsley fresh chopped
• 1 cup rice long-grain uncooked
• 1 teaspoon salt 

Equipment

• bowl
• oven
• baking pan
• aluminum foil

Directions

1. Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish.
2. Sprinkle evenly with cereal.
3. Bake at 350 for 30 minutes or until golden and bubbly.
4. Garnish, if desired.
5. Note: Freeze casserole up to 1 month, if desired. Thaw casserole in refrigerator overnight.
6. Bake, covered with aluminum foil, at 350 for 45 minutes.
7. Remove foil, and bake 15 minutes more or until thoroughly heated.