2 c. chicken (cooked and chopped)
1 c. chopped celery, par boiled drained
1 c. cooked rice
1 can cream of chicken soup
3/4 c. Hellmann's mayonnaise
1/2 can chopped water chestnuts
1/4 c. slivered almonds
2 tbsp. sauteed onions

Mix well. Place in greased casserole. Bake at 350 degrees for 30 minutes. Top with:

1/3 stick butter, melted
1 1/2 c. crushed cornflakes

Bake 15 minutes longer.