Step 1

Preheat the oven to 350 degrees Fahrenheit. Grease a 2-quart baking dish with non-stick spray.

Step 2

In a large bowl, toss together the chicken, rice, celery, mushrooms, water chestnuts, onion, lemon juice, and pepper until well combined.

Step 3

In a separate container, whisk together the mayonnaise and chicken soup. Pour it over the mixture and stir it well to coat. Spread the mixture into the greased baking dish.

Step 4

Melt the butter in a small skillet. Cook and stir the cornflakes and almonds until they're light brown in color. Sprinkle the mixture over the casserole.

Step 5

Bake it uncovered for 30-35 minutes.

Step 6

Serve it and enjoy!