1 cup uncooked long-grain rice
2 cups chopped cooked chicken
2 (10 1/2-ounce) cans cream of mushroom soup
1 (8-ounce) can sliced water chestnuts, drained
1 (3 1/2-ounce) can sliced mushrooms, drained
1 cup chopped celery
3/4 cup mayonnaise
1 small onion, chopped
1/2 cup sliced almonds
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup crushed cornflakes cereal
Cook rice according to package directions. Stir together cooked rice and next 13 ingredients in a bowl. I like to chop my water chestnuts. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crush cornflakes.
Bake at 350° for 30 minutes or until golden and bubbly. Enjoy!
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