Chicken/Rice Casserole

2 c diced cooked chicken

1 can cream of chicken soup

1/2 c mayonnaise

1 c cooked rice

1/2 tsp salt

1 (4oz) can mushrooms, sliced

1 small jar pimientos

1 c diced celery

1 T lemon juice

1 T minced onion

1/2 c slivered almonds (be generous)

Crumb topping:

1 T butter

2/3 c corn flake crumbs

Combine all ingredients except butter and crumbs. Place in greased casserole. Mix butter with crumbs and sprinkle on top. Bake 30-40 minutes at 350. Serves 4-6.