1 1/2 c. cooked diced chicken
1 c. chopped celery
1/2 c. long grain rice
1 c. chicken broth
1 c. mayonnaise (not salad dressing)
1 can cream of chicken soup
1 tbsp. instant minced onion
1 c. Corn Flakes
1 tbsp. melted butter

Combine celery and rice and cook in 1 cup broth; add diced chicken, onion, mayonnaise and soup. Mix well. Transfer to casserole dish. Toss the 1 cup Corn Flakes with the 1 tablespoon melted butter. Sprinkle over chicken mixture (at this point, casserole may be refrigerated until ready to bake). Bake uncovered in preheated 350 degree oven for 1 hour or until heated through and nicely browned.