2 c. chopped cooked chicken (small whole chicken or 4 breasts)
1 c. cooked rice
1 c. diced celery
1 can cream of chicken soup
2 tbsp. chopped onion
3/4 c. mayonnaise
1 small can water chestnuts
1/2 c. almonds (optional)
1/4 stick melted butter
1 c. corn flake crumbs

Mix all ingredients, except corn flake crumbs, and pour in baking dish. Sprinkle corn flake crumbs on top.

Bake at 350°F for 45 minutes.

Serves 8.