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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