4 c. shredded chicken (par boiled)
1 c. cooked rice
1 can cream of chicken soup
3/4 c. mayonnaise
1 c. sliced water chestnuts
2 tsp. chopped onions
1/2 c. slivered almonds
1 c. chopped celery (boil in water until tender)

Mix all above ingredients and refrigerate 2-3 hours. When ready to bake, cover with corn flakes and dot with slices of 1 stick of butter. (This recipe works well to prepare, refrigerate overnight and bake the next day.)