Canton Fine Arts Casserole (Carol Owens)

2 cans cream of celery soup
2 T lemon juice
1 tsp salt
1 c. mayo
½ c milk
2 stalks celery, chopped
1 can sliced water chestnuts, drained
1 sm. Can sliced mushrooms, drained
2 T. chopped onions
5-6 c. cooked chicken
2 c. cooked rice
1/3 s. slivered almonds
½ c. shredded cheddar cheese

Combine and heat in a saucepan the soup, lemon juice, salt mayo and milk. Add celery, water chestnuts, mushrooms and onion. Stir in chicken and rice. Place the mixture in a greased 9X13 inch dish. Bake at 350 for 30 mins. Top with almonds and cheese. Bake 10 mins longer. Serves 8-10