4 c. cooked, diced chicken
2 c. chopped celery
1/4 c. chopped onion
2 tbsp. butter
2 c. cooked white rice
2 cans cream of chicken soup
1 can water chestnuts, sliced
1/4 c. slivered almonds

Mix all of the above ingredients together and put in a 9 x 13 inch casserole. Put crushed Pepperidge Farm dressing mix on top and dot with butter. Bake one hour at 350 degrees. Freezes well. To bake unthawed, heat at 375 degrees for 1 1/2 hours. 8 servings.