2 c. stewed chicken, boned
3 boiled eggs
1 can cream of chicken soup
2 tbsp. chopped onion
3/4 c. mayonnaise
1 1/2 c. cooked rice (3/4 c. - uncooked)
1 can sliced water chestnuts, drained
1/2 c. slivered almonds (optional)
1/2 c. corn flake crumbs

Cut chicken into bite-size pieces. Mix all ingredients together in a 9 x 13 inch baking dish. Sprinkle corn flake crumbs over top. Bake at 350 degrees for 30 minutes.