6 chicken breasts
1 c. chopped onions, small pieces
1 c. chopped celery, small pieces
1 c. water chestnuts, chopped small
1 c. mayonnaise
1 c. cream of mushroom soup
3 c. corn flakes
onion salt, garlic salt, oregano, salt and pepper (optional)
1 pkg. fresh white mushrooms, each cut into 4 to 6 pieces
8 oz. sliced almonds
1/2 lb. butter
2 to 3 oz. soy sauce
2 oz. teriyaki sauce

Boil the chicken with some onions, garlic, salt, oregano (and a little pepper) for seasoning. Remove chicken from broth and shred it. In a large skillet, melt 1/4 pound butter. Add the soy sauce and teriyaki sauce and saut the mushrooms until cooked. Add the chicken (with medium-high heat) until chicken is brown.

In large mixing bowl, mix the onions, celery, water chestnuts, mayonnaise and the cream of mushroom soup. Once well mixed, add the chicken and mushroom mix. When well mixed, place in an oven pan at least 2-inches deep and spread the mixture.

Melt the remaining 1/4 pound of butter and pour over the mixture until all is covered. Then spread the almonds over the butter. Press down with a large spatula so that the almonds get all covered with the butter. Spread the corn flakes over the mix so as to cover it completely. Place in preheated oven and cook for 35 minutes or until corn flakes start to show a dark brown color. Enjoy it!