3 c. cooked chicken cut into bite sized pieces (about 2 to 3 chicken breast)
2 c. diced celery, sauteed in butter
3 c. cooked rice
2 cans cream of chicken soup
1/2 c. mayonnaise
1 tsp. minced onion (dry)

Combine above. Mix gently but thoroughly. Place in long buttered casserole (2 or 3 quart). Place topping on evenly. Bake at 350 degrees about 40 minutes.

TOPPING:

2 c. mushed cornflakes
1 c. slivered almonds
6 or 7 tbsp. melted butter