2 c. diced cooked chicken
2 c. cooked rice
2 c. diced celery
1 (10 1/2 oz.) can cream of chicken soup
1 c. mayonnaise or salad dressing
2 tbsp. melted butter
1/2 c. slivered almonds
1 c. crushed corn flakes

Mix chicken, rice, celery and cream of chicken soup and mayonnaise. Spread in 9x13x2 inch baking pan, cover tightly. Refrigerate overnight. Heat oven to 325 degrees. Drizzle melted butter over chicken mixture. Sprinkle with almonds and crushed corn flakes on top. Bake in 325 degree oven for 1 hour. 8-10 servings.