2 c. boneless, cooked chicken breast chunks
1 c. diced celery
1 c. cooked rice
1 (10 3/4 oz.) can cream of mushroom soup
3/4 c. mayonnaise
1 c. sliced water chestnuts
1/2 c. sliced almonds, toasted
1 tbsp. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
2/3 c. shredded cheddar cheese

Preheat oven to 350 degrees. Mix all ingredients except cheese until blended. Place in 2 quart casserole. Bake, uncovered at 350 degrees for 45 minutes. Garnish with cheese during last 10 minutes of baking time.