2 c. cooked, diced chicken
2 c. diced celery, lightly sauteed in butter
2 c. cooked rice
1 c. undiluted cream of chicken soup
1 1/2 c. mayonnaise (not salad dressing)
1 tbsp. instant minced onion
1 c. crushed corn flakes
1/2 c. slivered almonds
2 tbsp. butter, melted

Combine cooked chicken, sauteed celery, rice, soup, mayonnaise and instant onion. Mix gently but thoroughly. Place in shallow 2-quart casserole.

Combine corn flakes, almonds and melted butter. Toss to coat. Put on top of chicken mixture. Bake uncovered at 350 degrees until top is slightly browned, about 40 minutes. Increase time to 1 hour, if casserole has been refrigerated. Serves 8.