Chicken Casserole - cooking recipe

Ingredients

1 c. corn flakes, crushed by hand
1/2 c. butter, melted
2 c. cooked chicken, diced
1 c. cooked rice
1 c. diced celery, slightly cooked
1 can (10 oz.) condensed cream of chicken soup, undiluted
2 Tbsp. onion, minced
1/4 c. water chestnuts, sliced
1/2 c. slivered almonds
3/4 c. mayonnaise

Preparation

Toss the corn flake crumbs with melted butter until well mixed. Set aside.
In a large bowl, combine chicken, rice, celery, mayonnaise, almonds, soup, onion and chestnuts.
Blend.
Turn into an unbuttered shallow casserole dish.
Sprinkle with cornflake topping.
At this point, the casserole may be frozen or refrigerated until next day, or baked at 350\u00b0 for 30 minutes or until hot, bubbly and crisp.