Chicken Casserole - cooking recipe

Ingredients

2 chickens or pieces, boiled and deboned
3 to 4 c. cooked rice
2 cans cream of chicken soup
1 c. mayonnaise
1 c. celery, boiled about 5 minutes
1 pkg. slivered almonds
1 c. corn flake crumbs
2 small onions, chopped
1 (8 oz.) can water chestnuts, drained
1/2 stick margarine

Preparation

In large bowl, combine chicken, rice and celery.
Add soup, mayonnaise, onions and water chestnuts.
Put in a large uncovered casserole.
Top with corn flakes that have been mixed with 1/2 stick melted margarine and almonds.
Bake at 350\u00b0 for 45 minutes. Serves 8 to 10.
Can be frozen.
Freeze unbaked.
Bring to room temperature before baking.