Weekend recipe share. Hot chicken salad

Hot Chicken Salad
2 1/2 cups diced cooked chicken
2 cups cooked rice
1 can (8 ounces) sliced water chestnuts, drained
1 cup diced celery
1 cup sliced fresh mushrooms
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
3 tablespoons butter or margarine
1/2 cup cornflake crumbs
1/2 cup slivered almonds
In a large bowl, combine chicken, rice, water chestnuts, celery, mushrooms, onion, lemon juice, rosemary and pepper. Blend soup and mayonnaise; toss with chicken mixture. Spoon into a greased 2 quart baking dish. Melt butter; toss with crumbs and almonds. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 30 minutes.
Makes 6 servings.