Crispy chicken and rice casserole

3 1/2 c cooked rice
2 c cooked diced chicken
1 (10 oz) can of mushroom soup
1 (8oz) sliced waterchestnuts, drained
1 (4 oz) can sliced mushrooms, drained
2 Stalks of celery, chopped
3/4 c May
1 small onion chipped
1/2 c sliced almonds
1 T lemon juice
1 tsp salt
3T butter, melted
1 C crushed cornflakes

in a large mixing bowl, combine cooked rice, cooked chicken, cream of mushroom soup, drained water chestnuts, drained sliced mushrooms, celery, mayo, onions, almonds, lemon juice, and salt. Transfer to a greased casserole dish. In a small bowl combine melted butter and crushed cornflakes. sprinkle mixture over top and freeze.
To prepare
Thaw overnight in fridge. preheat to 350degrees cover and bake for 45-50 min. uncover and bake for and additional 15 min.