4 chicken breasts, cooked & chopped
2 cans undiluted cream of chicken soup
1 c. diced celery
3 boiled eggs, chopped
4 tbsp. chopped onion
1 1/2 c. mayonnaise
1 c. slivered almonds
2 c. crushed cornflakes

Mix all together except 1 cup cornflakes. Place in buttered casserole. Mix 1/4 cup melted butter with 1 cup cornflakes and sprinkle on top. Bake in 300 degree oven for 45 minutes.