2 c. cooked, chopped chicken
1 c. diced celery
1 c. cooked rice
1 can cream of chicken soup
2 tbsp. chopped onion
2/3 c. mayonnaise
1 (8 oz.) can sliced water chestnuts
1/2 c. slivered almonds

Toss together lightly. Season with salt and pepper to taste. If you use left over chicken, it may not need as much seasoning. Pour mixture into a 1 1/2 quart ungreased casserole. To the above add topping.

TOPPING:

1 c. broken chow mein noodles
1/2 stick melted butter

Sprinkle noodles over top of casserole; drizzle with the melted butter. Bake at 350 degrees for 30 minutes. Serves 6.