3 c. or more cooked chicken in chunks
1 1/2 c. chopped celery & onion, combined
3 cans cream of chicken soup
1 1/2 c. mayonnaise
Salt & pepper to taste
3 c. cooked rice

TOPPING:

3 c. crushed corn flakes
3/4 c. sliced almonds
1 stick butter

Saute onions and celery and drain; add remaining ingredients. Mix well. Pour into casserole (3 quarts or 9"x13" pan). Melt butter, add almonds and corn flakes. Sprinkle on top of casserole. Bake at 350 degrees for 45 minutes. 6 to 8 servings.