MMMMM----- Recipe via Meal-Master (tm) v8.00
  
       Title: Hot Chicken Salad DGSV43A
  Categories: Poultry, Main dish
       Yield: 6 servings
  
   2 1/2 c  Cooked chicken; diced
       1 c  Fresh mushrooms; sliced
       1 t  Lemon juice
     1/4 t  Pepper
       1 c  Rice; cooked
       1 cn Cream of chicken soup; undil
     1/2 c  Cornflake crumbs
       1 c  Celery; diced
       1 T  Onion; minced
     1/2 t  Rosemary; crushed
       8 oz Water chestnuts; drain & sli
     3/4 c  Mayonnaise
       3 T  Margarine
     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
   350 degrres 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.
  
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