1-1/2 c. chicken, cooked and cubed
1/2 c. almonds, slivered
1 c. cooked rice
3/4 c. mayonnaise and sour cream combined
1 c. celery, chopped
1 can cream of chicken soup
1 c. water chestnuts, sliced
3 tbsp. onion, chopped

Sauté onion and celery in oil; add soup, mayonnaise and sour cream. Add chicken and rice. Mix well. Pour in 9 x 13 inch greased baking dish. Cover with crushed cornflakes, about 1-1/2 cup. Drizzle with 1 stick melted butter.

Bake at 350°F for 30 minutes.