2 c. cooked chicken, diced
1 c. rice (not Minute)
2/3 c. celery
1 can cream of chicken soup, undiluted
1 tbsp. onion, diced
2/3 c. mayonnaise
Dash of salt
Dash of pepper
1 stick butter
1 1/2 c. Corn Flake crumbs
1/2 c. almonds (optional)

Mix all 6 ingredients; put into casserole dish. Melt 1 stick butter. Mix into 1 1/2 cups Corn Flakes crumbs. If almonds are used, slice and mix with Corn Flakes crumbs. Spread over casserole and bake at 325 degrees for 25 minutes or until bubbling hot.