Chicken Casserole

2 cups cooked chicken, diced

3/4 cup diced celery

3/4 cup mayonnaise

1/4 cup diced onion

1 teaspoon lemon juice

1 teaspoon salt

1 can water chestnuts, diced

1 can cream of chicken soup

1 cup minute rice, uncooked

1/4 cup melted butter

1 cup crushed cornflakes

Combine all ingredients except rice, butter and cornflakes.  Put in gallon sized freezer bag.  Mix cornflakes and butter and put in smaller bag, attached to larger bag.  Label and freeze.  Have rice on hand.

To serve: Thaw bags.  Mix large bag with rice and pour into a 2 quart casserole dish.  Top with cornflake mixture and bake at 350 degrees for 30-40 minutes.

Serves 6.

Taken from: 30 Day Gourmet website, reader recipes.  Donated by Andrea C. and Julie M. 30 Day Gourmet website