2 c. diced cooked chicken
1 c. cooked rice
1 c. thinly sliced water chestnuts
1 c. celery, steamed until tender
1 can cream of chicken soup, warmed slightly in microwave or in saucepan
2 tbsp. finely chopped onion
2/3 c. mayonnaise
1/2 c. slivered almonds
1/2 c. melted butter
1 c. herb-seasoned stuffing

Mix all ingredients except melted butter and stuffing. Spread mixture in casserole dish. Combine melted butter and stuffing and sprinkle on top of casserole. Bake 45 minutes at 350 degrees.