2 c. cooked chicken chunks
1 c. chopped celery
1 c. cooked rice
3 hard boiled eggs
1 tsp. chopped onions
1 tsp. salt
1 sm. can water chestnuts, sliced
3/4 c. mayonnaise
1 can cream of chicken soup
1/4 lb. melted butter
1 c. crushed Corn Flakes
1/2 c. slivered almonds

Mix chicken, celery, rice, eggs, onions, salt, water chestnuts, mayonnaise and soup; put into casserole. Combine remaining ingredients for topping; put on top. Bake 35 minutes at 350 degrees. Serves 10.