2 c. chicken breast, cooked and chopped
1 c. cornflakes
2 c. Minute Rice
1 c. celery, chopped
1 can cream of chicken soup
2 tbsp. onion, finely chopped
3/4 c. mayonnaise

Prepare Minute Rice according to directions on box and add celery at the same time as rice. Mix in the soup, mayonnaise, onion, and chicken. If too dry, add 1/3 to 1/2 cup water. Pour into a greased 9 inch x 13 inch vessel. Top with 1 cup crushed flakes and pour 1/2 stick of melted butter on top. Bake at 350°F for 35-40 minutes.