2 chicken breasts, cooked & cut up
1 c. diced celery
1/2 c. slivered almonds
2 tbsp. minced onion
2/3 c. mayonnaise
1 can cream of chicken soup, undiluted
3/4 c. Corn Flake or Total crumbs (1/2 c. for mixture & 1/4 c. buttered for top)

Mix all ingredients except 1/4 cup buttered crumbs (reserve for top). Put in greased 2 quart casserole and top with buttered crumbs. Bake at 450 degrees for 15 minutes, then 350 degrees until golden brown (about 15 minutes).