3 cans Swanson's chicken
1 c. raw rice
1 c. celery, diced
1 can cream of chicken soup
5 oz. can water chestnuts
1/2 c. slivered almonds
3/4 c. mayonnaise
1 c. Corn Flakes, crushed
1 tbsp. butter

Cook rice. Boil celery. Mix together chicken, rice, celery, soup, water chestnuts, mayonnaise and slivered almonds. Top with 1 cup crushed Corn Flakes and 1 tablespoon butter. Bake at 350 degrees for 30 to 40 minutes.