4 half breasts, boned, stewed, and chopped
1 1/2 c. minced celery, steamed
1 tsp. salt
1/4 c. slivered almonds
1 lg. onion, chopped
1 1/2 c. chopped water chestnuts (3 cans)
1 1/2 c. cooked rice
1 can cream of chicken soup
2 c. water
1/2 c. mayonnaise

Mix well; cook 20-25 minutes in casserole dish. Top with crushed cornflakes and butter. Bake at 350 degrees. Serves 6-8.