3 c. diced chicken
1 can cream of chicken soup
2 tbsp. minced onion
1/2 c. toasted, slivered almonds
2 chicken bouillon cubes dissolved in 1/2 c. chicken broth
1 c. cooked rice
1 c. diced celery
1 can sliced water chestnuts (very thin)
3/4 c. mayonnaise

Mix all together and pour in a 9"x13" dish. Sprinkle with 3/4 cup crushed corn flakes. Pour 1/2 stick melted butter over all. Bake at 400 degrees for 40 minutes, until bubbly.