Emily Waller'S Hot Chicken Salad(A Winner) - cooking recipe

Ingredients

2 c. cooked chicken, cubed
2 c. cooked rice
1 can cream of chicken soup
1 1/2 c. Hellmann's mayonnaise
2 c. diced celery
2/3 c. diced onion
2 Tbsp. butter
1/2 c. slivered almonds or pecans
1 c. crushed corn flakes

Preparation

Saute celery and onion in butter.
Combine with rice, soup, mayonnaise and nuts.
Mix well, but gently.
Put in a 9 x 13-inch Pyrex casserole. Coat top with additional corn flakes.
Bake 40 minutes or until slightly browned.