Hot Chicken Salad (Dgsv43a) -

1 c Celery; diced

1 c Fresh mushrooms; sliced

1 tb Onion; minced

1 ts Lemon juice

1/2 ts Rosemary; crushed

1/4 ts Pepper

8 oz Water chestnuts; drain,slice

1 c Rice; cooked

3/4 c Mayonnaise

1 cn Cream of chicken soup; undil

3 tb Margarine

1/2 c Cornflake crumbs

1/2 c Almonds; slivered

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.