4 c. diced chicken, cooked (2 breasts)
1 c. celery, diced
2 c. cooked rice
1 tbsp. onion flakes
2 cans Cream of Chicken soup
1 c. mayonnaise
1 can water chestnuts
1 c. slivered almonds (optional)
2 c. Corn Flakes, crushed
4 tbsp. butter

Mix together chicken, celery, rice, onion, soup, mayonnaise, water chestnuts and almonds. Place mixture into a 9 x 13 inch casserole. Mix together crushed Corn Flakes and butter. Sprinkle over top. Bake at 350 degrees until bubbly, about 20 to 30 minutes.