2 c. diced cooked chicken or turkey
1 (10 1/2 oz.) can cream of chicken soup, undiluted
2 c. diced celery
2 c. cooked rice (2/3 c. raw)
1 1/2 c. mayonnaise
1 tbsp. instant minced onion

TOPPING:

1 c. crushed cornflakes
2 tbsp. butter, melted
1/2 c. slivered almonds

Combine cooked and diced chicken or turkey, rice, celery, soup, mayonnaise (not salad dressing). Mix gently but thoroughly. Place in shallow greased 2 quart casserole.

Combine topping ingredients and set aside to put on top of chicken mixture during last 10-15 minutes of baking.

Bake uncovered 40 minutes in 350 degree oven. This dish can be made ahead and refrigerated until needed. Increase baking time if chilled to 1 hour. 8 servings.