Ingredients
| 2 Cup | cooked, diced chicken |
| 2 | boxes white and wild rice mix, cooked |
| 2 Cup | celery, diced |
| 2 Can | cream of chicken soup |
| 1/2 Teaspoon | curry |
| 4 Tablespoon | chopped onion |
| 3/4 Cup | slivered almonds |
| 2 | small cans sliced water chestnuts, drained |
| 1 Cup | mayonnaise |
| 1 Tablespoon | lemon juice |
| 1/4 Cup | melted butter |
| 2 Cup | crushed corn flakes |
Instructions
Mix the first 10 ingredients together and pour into 9 x 13-inch baking dish. Mix the melted butter and crushed corn flakes together and sprinkle on top. Bake, uncovered, at 350 degrees for 45 minutes or until bubbly. (This casserole freezes well.)
