1 c. chopped celery
2 tbsp. chopped onions
1/2 stick butter
1 c. cooked chicken
1 c. cooked rice
1 can cream of chicken soup
1/2 c. mayonnaise
1 c. sliced water chestnuts
1/2 c. slivered almonds
3/4 to 1 c. bread crumbs or corn flakes

Saute celery and onions in cutter until tender but not brown. Add cooked chicken, rice, chicken soup, mayonnaise, water chestnuts and almonds. Put into a greased 2 quart casserole. Top with bread crumbs or corn flakes. Bake at 350 degrees for 45 minutes or until hot and lightly browned. Makes about 6 servings.