4 cups cooked fowl, diced
2 cups cooked rice
2 teaspoons onion, chopped
2 teaspoons salt
2 (8 ounce) cans water chestnuts
2 cups celery, diced
1 1/2 cups mayonnaise
2 teaspoons lemon juice
2 (10 1/4 ounce) cans cream of hicken soup (undiluted)
Toss above together and spread in a 9’x13′ pan.
Topping
1 1/2 sticks margarine
2 cups almonds, sliced
2 cups whole corn flakes
Melt margarine; add almonds and cornflakes. Spoon over casserole. Bake at 350 degrees. This is good with tossed salad and cresent rolls. Cranberry relish also adds its own spark.