6-8 boneless skinless chicken breasts
1 cup diced celery
1 can sliced water chestnuts
1 cup long grain rice
1 small onion
½ teaspoon salt
1 tablespoon lemon juice
¾ cup mayonnaise
2 cans cream of mushroom soup
1 cup bread crumbs
3 tablespoons butter
1 small package slivered almonds

Cook rice and set aside. Boil chicken with onion, poultry seasoning, salt and pepper until done. Cut into bite size pieces. Put chicken into large 9X13 glass baking dish and top with celery, water chestnuts and add rice. Mix in lemon juice, salt mayo and soup. Pour into pan and fold all ingredients together. Top with bread crumbs that have been browned in butter and slivered almonds. Bake at 350F for 35 minutes.