2 c. cooked chicken, cut in pieces
2 c. cooked rice
2 c. celery, diced
2 tbsp. onion, chopped
1 c. mayonnaise
1 can cream of chicken soup, undiluted
1 c. crushed cornflakes
2 tbsp. melted butter

Saute celery and onions. Toss together with rice, mayonnaise and soup. Add chicken last (to keep from breaking up). Add topping of cornflakes and butter mixed together. Bake in greased casserole at 350 degrees for 25 to 30 minutes or until brown.