Hot Chicken Salad - cooking recipe

Ingredients

4 chicken breasts, boiled in salted water and diced
2 cans cream of chicken soup, undiluted
1 c. diced celery
1/4 c. chopped onions
1 can water chestnuts, drained and chopped
1 c. mayonnaise
1 c. crushed cornflakes
1 c. soda cracker crumbs
margarine

Preparation

Mix chicken, soup, celery, onion, water chestnuts and mayonnaise.
Add 1 cup cornflakes.
Mix well and pour into buttered casserole dish.
Sprinkle cracker crumbs on top and dot with margarine.
Bake at 350\u00b0 for about 30 minutes or until hot and bubbly.