Hot Chicken Salad

Hot Chicken Salad

2 cups chicken breast, cooked and diced

1 cup celery, chopped

1 can water chestnuts, sliced

1 cup cooked rice

2 Tlb onion, chopped

1 small can mushroom pieces, drained

1 can cream of mushroom soup

¾ cup mayonnaise (not salad dressing)

1 Tlb lemon juice

½ tea salt

Mix together. Put all ingredients in 9x13 casserole dish and top with 1 cup Corn Flakes, crushed and buttered (2 Tlb butter) Bake uncovered at 350˚ for 35 minutes.