Hot Chicken Salad - cooking recipe

Ingredients

2 c. diced cooked chicken
1 c. cooked rice
1 can creamed soup (mushroom or chicken)
1 can sliced water chestnuts
1 c. chopped celery
3/4 c. mayonnaise
1/2 tsp. salt
3 hard-boiled eggs, diced
1/2 c. crushed corn flakes

Preparation

Blend all ingredients together.
Put in casserole or individual shells. Top with corn flakes.
Heat through at 350\u00b0 about 30 minutes.
Note:
Shrimp and/or crabmeat may be substituted for chicken.