1 can cream of chicken soup
1 1/2 c. cooked (chopped) chicken (or 2 cans)
1 c. uncooked rice, cooked
1/2 c. mayonnaise
1 c. diced celery
1 tsp. salt
1 tsp. pepper
1/4 c. chopped onion
1 can (small) sliced water chestnuts
1 c. Nut 'n Honey cornflakes, crushed (topping)
1 c. slivered almonds (topping)

Mix all ingredients. Put into 2 quart casserole (sprayed with Pam). Top with crushed cornflakes and almonds. Bake 30 minutes at 375 degrees.