2 c. cooked, diced chicken
1 c. rice, cooked and drained
3/4 c. mayonnaise
1 c. mushrooms
1 can sliced water chestnuts, drained
1 c. chicken broth
1 c. diced celery (optional)

TOPPING:

1 stick melted butter
1/2 c. sliced almonds
1 c. corn flake cereal

Mix all of casserole ingredients and place in buttered casserole. Mix topping ingredients and sprinkle on top. Bake uncovered 35 minutes or until warm at 350 degrees. You may cover with foil if corn flakes are getting too brown. If you leave off topping, casserole freezes well.