4 c. bone chicken (1 whole)
1 c. celery, sliced
1 can water chestnuts, sliced
1 tsp. lemon juice
1 tsp. onion flakes
1 tsp. salt (I put this in when I am boiling chicken)
3/4 c. salad dressing (Miracle Whip)
3 hard cooked eggs, chopped
1 c. rice (that is dry measure, but you cook it according to pkg. directions before adding)
1 can cream of chicken soup
Mushrooms can be added if you like them

TOPPING: Brown 1 stick butter and 1 1/2 cups crushed corn flakes in skillet (just slightly brown) and spread over above mixture.

Bake at 350 degrees for 30-45 minutes. I always use glass pans and cut temperature about 25 minutes. I wash and trim my chicken of excess fat before boiling and do not use any skin or giblets and I have NOT used the commercially boned chicken.