2 c. cooked chicken, diced
1 c. cream of chicken soup, undiluted
1 c. water chestnuts, sliced
3/4 c. salad dressing
1 c. diced celery
1 c. cooked rice
1 tsp. grated onion
1/2 tsp. salt
3 hard cooked eggs

TOPPING:

1/2 c. sliced almonds
1 c. buttered crushed corn flakes

Mix all ingredients except topping. Turn into casserole, top with almonds and crushed corn flakes. Bake at 375 degrees for 25 minutes.