1 can cream of chicken soup
3 tbsp. onion, chopped
1/4 c. slivered almonds
1 1/2 c. bread crumbs
8 oz. can water chestnuts, sliced
1 1/2 c. cooked rice
1 c. chopped celery
1/4 c. corn oil
1/2 c. mayonnaise

Mix all ingredients together (reserving 1/2 cup of the bread crumbs to sprinkle over the top). Bake in a pan approximately 9 x 13 inch pan at 350 degrees for 45 minutes.