3 c. chicken, cooked
3 c. cream of chicken soup, undiluted
2 c. mayonnaise
3 c. celery, diced
3 c. cooked rice, measure after cooking
3 tsp. onion, chopped
1 1/2 c. slivered almonds, toasted
3 to 4 c. buttered corn flake crumbs, not fine

Mix all ingredients except almonds and corn flake crumbs. Arrange in one 9 x 13 inch pan or two smaller. Bake at 350 degrees until bubbly. Remove from oven and add nut and buttered corn flakes crumbs. Bake 10 more minutes. Serves 15.

Can be made ahead, even frozen up to baking instructions.