1 1/2 c. cooked rice
1 1/2 c. cooked and cubed chicken breast
3/4 c. mayonnaise
1 can cream of chicken soup
1 can sliced water chestnuts
2 tbsp. onion flakes
1 c. chopped celery
Pimento, chopped (optional)
1 c. cornflakes
1/3 to 1/2 c. slivered almonds

Combine all ingredients except cornflakes and almonds. Mix well and place in buttered casserole (square is best). Top with cereal and then the almonds. Bake at 350 degrees for 30 to 40 minutes.