3 chicken breasts, cooked
2 c. cooked rice or noodles
1 can cream of chicken soup
1 (4 oz.) can water chestnuts, drained and chopped
2 tbsp. chopped onion
3/4 c. mayonnaise
1 c. cornflake crumbs, crushed
3 tbsp. butter
Salt and pepper to taste

Cook and debone chicken, cool. In a 2 1/2 quart casserole dish mix together cooked rice, soup, water chestnuts, onion, and mayonnaise. Chop or tear chicken into small pieces and add to mixture. Cover with cornflake crumbs. Pour melted butter over casserole and bake covered at 350 degrees for 45 minutes. Serves 8.