2 c. cooked chicken, steamed
2 c. cooled rice in chicken broth
1 c. diced celery
1/2 c. diced onion (more, if you like)
1 can cream of chicken soup
2/3 c. mayonnaise
1 can sliced water chestnuts, drained

Mix together and put in 9x13 inch casserole dish. Top with crushed corn flakes and 1 stick of melted butter. Bake 45 minutes at 350 degrees or until bubbly and brown on top.