2 c. chopped, cooked chicken
1 c. chopped, celery
1 can cream of chicken soup
3/4 c.mayonnaise
1 can sliced water chestnuts
1/2 c. slivered almonds
1/2 c. butter
1 c. crushed corn flakes

Mix all ingredients except butter and corn flakes and put in ungreased casserole. Melt butter and mix well with corn flakes. Spread over casserole and bake at 350 degrees for 45 minutes, serves 4 to 6. Good served with Waldorf salad.