2 c. cooked diced chicken
2 cans sliced water chestnuts
1 c. chopped celery
2 c. cooked rice
1 1/2 c. mayonnaise
2 cans cream of chicken soup
1 sm. chopped onion

(Celery and onion may be sauteed if desired). Mix all above and put in casserole. Cover with 1/2 cup sliced almonds, 1 cup corn flakes and 1/2 cup melted butter. Bake 45 minutes at 350 degrees. Serves 8 to 10.