2 c. chicken, cooked and cut up
1 c. celery, diced
1 c. cooked rice
1 can cream of chicken soup
1 can cream of celery soup
1 can water chestnuts, sliced and drained
2 tbsp. onions
3/4 c. mayonnaise
1/2 c. slivered almonds
1 c. corn flakes, crumbled

Mix all ingredients together, reserving corn flakes for topping. Put into greased casserole dish; sprinkle top with corn flake crumbs. Bake, uncovered, 45 minutes at 350 degrees.