2-3 cooked chicken breasts cut in chunks
1 c. diced celery
1 c. cooked rice
1 can waterchestnuts, sliced & drained
1 can cream of chicken soup
1 c. mayonnaise
1 tbsp. lemon juice
1/2 tsp. salt
Dash of pepper
3 hard boiled eggs, chopped
1 tbsp. butter, melted
Cornflakes

Mix soup, mayonnaise, lemon juice, salt and pepper. Add chicken, celery, rice, waterchestnuts and eggs. Mix. Put in shallow casserole. Top with butter and cornflakes. Bake 35-40 minutes. Can be served over Chinese noodles. May also be altered to use left over ham by using cream of celery soup or cream of mushroom soup.