4 1/2 c. diced cooked chicken
3 c. cooked rice
3 c. diced celery
6 tbsp. chopped onion
3 c. cream of chicken soup (3 cans)
2 1/2 c. mayonnaise (no substitutes)
6 hard boiled eggs, diced
1 1/2 c. slivered almonds
6 tbsp. melted butter
3 c. crushed corn flakes

Combine chicken, celery, onion, soup, rice, mayonnaise, and eggs. Put in buttered casserole. Sprinkle with almonds which you have browned in butter. Top with crushed corn flakes. Bake at 375 degrees for 20-25 minutes. Serves 18.

NOTE: Pre-boil the onion and celery until tender; drain.