2 c. diced chicken
1 c. cooked rice
1 c. celery, cooked in chicken broth
2 tbsp. onions
1 can water chestnuts, sliced thin
1/2 pt. sour cream
1 can cream of chicken soup
Salt & pepper to taste
1/2 c. slivered almonds, toasted

TOPPING:

1 c. corn flake crumbs
1/4 c. butter

Cook at 350 degrees for 45 minutes.