Crispy Chicken-and-Rice Casserole

1 cup uncooked long-grain rice
2 cups chopped cooked chicken
2 (10 1/2-ounce) cans cream of mushroom soup
1 (8-ounce) can sliced water chestnuts, drained1 (3 1/2-ounce) can sliced mushrooms, drained
1 cup chopped celery
3/4 cup mayonnaise1 small onion, chopped
1/2 cup sliced almonds1 tablespoon lemon juice1 teaspoon salt
1 cup crushed cornflakes cereal

Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cereal.Bake at 350° for 30 minutes or until golden and bubbly.

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