2 c. cooked, diced chicken
1 c. sauteed celery (do not overcook)
1 c. cooked rice
1 can cream of chicken soup
1 tbsp. chopped onion
1/2 c. mayonnaise
1 can sliced water chestnuts, drained
1/2 c. sliced almonds (optional)
2 c. crushed corn flakes
1/4 c. melted butter

Mix everything except the corn flakes and butter. Put in medium sized buttered casserole dish. Combine melted butter and corn flakes and sprinkle over mixture. Bake at 350 degrees for 45 minutes. Serves 4 to 6.