2 1/2 c Cooked chicken; diced 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 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.