Hot Chicken Salad - cooking recipe

Ingredients

2 C. chicken, cooked, diced
2 Tbsp. chopped onion
1 can cream of mushroom soup
1 can water chestnuts, sliced and drained
1 C. celery, diced
1 C. rice, cooked
1/4 C. mayonnaise
1/2 C. slivered almonds
1/4 C. butter, melted
1 C. corn flakes, crushed

Preparation

Combine all ingredients, except cornflakes and butter and put in a casserole dish. Toss cornflakes and butter together and put on top of casserole. Bake 350 degrees for 45 minutes. This recipe freezes well. Don't top with cornflakes until ready to bake.