Hot Chicken Salad - cooking recipe

Ingredients

4 chicken breasts, boiled in salt water, boned and diced
2 cans cream of mushroom soup
2 c. diced celery
6 Tbsp. chopped onion
1 c. chopped water chestnuts
1 c. mayonnaise
2 c. crushed cornflakes

Preparation

Mix all ingredients together, reserving 1 cup crushed cornflakes for topping.
Mix well and turn into a buttered casserole dish.
Mix remaining cup of crushed cornflakes with 2 to 3 tablespoons melted butter; sprinkle on top of casserole.
Bake at 300\u00b0 for 1 hour.
Better when reheated in microwave next day.