2 c. chopped, cooked chicken
2 c. cooked rice
2 c. celery, diced
4 tbsp. chopped onion
2 cans cream of chicken soup
1 c. mayonnaise
1 can water chestnuts, drained (sliced)
1 c. crushed corn flakes
1/4 c. melted butter
Sliced almonds

Brown celery and onion lightly in butter. Mix these and all EXCEPT last 3 ingredients. Pour into casserole. Combine corn flakes and butter; then sprinkle on top of chicken mixture. Sprinkle top with almonds. Bake at 350 degrees for 45 minutes.