5 to 8 c. chicken, cooked & diced
2 cans cream of chicken soup
2 to 4 c. celery, chopped
2 tsp. salt
2 c. Hellmann's mayonnaise
2 tsp. onion, finely minced
4 c. rice, cooked

Mix gently, but thoroughly. Place in a low, flat 4-quart casserole.

TOPPING:

2 c. cornflakes or white crackers, crushed
2 c. cheese, grated (add 1 c. to above rice mixture (Velveeta may be used.))
4 tsp. butter, melted

Put on top of rice mixture. Bake at 350 degrees around 40 minutes.