2 c. cornflakes
2 tbsp. butter
2 tbsp. finely cut green onions
3/4 c. finely cut celery
2 tbsp. finely cut pimiento
1/4 c. chopped ripe olives
3/4 c. cooked salad dressing
1/2 tsp. salt
2 c. diced cooked chicken

Crush cornflakes, slightly. Combine with melted butter. Reserve for topping. Combine onions, celery, pimientos, olives, salad dressing and salt in large bowl. Add chicken; stir lightly until completely mixed.

Spread in ungreased 1 1/2-quart casserole; sprinkle with cornflake mix and bake in 450 degree oven about 10 minutes or until thoroughly heated.