1 1/2 c. cooked diced chicken
1 1/2 c. cooked rice
1/2 c. celery
1/2 c. onion
1 can cream of chicken
Pepper to taste
1 small can water chestnuts
1/3 c. mayonnaise
1 sm. pkg. slivered almonds
1/2 stick butter
1 c. crushed cornflakes

Combine chicken, rice, celery, onions, soup, water chestnuts, mayonnaise and almonds in a large bowl; mix well. Place mixture in either 1 or 2 casserole dishes.

Melt butter. Sprinkle cornflakes over top of casserole mixture. Drizzle butter over the cornflakes. Bake in 350 degree oven for 30-35 minutes.