3 c. large diced cooked chicken
3/4 c. rice, cooked in broth
1 can water chestnuts, drained and sliced thin
1/2 c. chopped celery
1 c. mayonnaise, blended with 1/4 c. milk
1 can cream of mushroom or cream of chicken soup
1/2 c. slivered almonds
2 tbsp. chopped onions

TOPPING:

1/4 c. butter
2 c. corn flakes

Mix all ingredients together in a large bowl. Pour into greased casserole. Melt 1/4 cup butter with 2 cups crushed corn flakes. Sprinkle on top. Bake covered at 350 degrees for 1 hour. (Uncover last 15 minutes of baking time.)