1 c. cooked chicken
1 c. diced celery (or diced water chestnuts)
1 c. cooked rice
1 can cream of chicken soup
1/2 c. mayonnaise
1 tbsp. minced onion

Mix all ingredients gently and put in 2 quart casserole. Top with 1 cup crushed corn flakes and bake 40 minutes at 350 degrees.