Crunchy Chicken Casserole

• 1 cup chopped celery
• 1 tablespoon butter or 1 tablespoon margarine
• 3 cups cubed cooked chicken breasts
• 1 1/2 cups cooked rice
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 3/4 cup mayonnaise (NOT Miracle Whip)
• 1 (8 ounce) can sliced water chestnuts, drained (Cut each water chestnut slice into quarters if you prefer them in smaller pieces)
• 1/2 cup sliced almonds
• 2 tablespoons chopped onions
• salt & pepper
• TOPPING
• 1 tablespoon melted butter or 1 tablespoon margarine
• 1/2 cup crushed corn flakes

1. In a skillet, saute' the celery in butter until tender.
2. Remove from heat and add the next 8 ingredients.
3. Spoon into an ungreased 2 1/2 quart baking dish.
4. Combine melted butter& cornflakes.
5. Sprinkle on top.
6. Bake 350 degrees F for 30 minutes.

celery, butter, chicken breasts, rice, cream of chicken soup, mayonnaise, water chestnuts, almonds, onions, salt, topping, butter, corn flakes

Taken from www.food.com/recipe/crunchy-chicken-casserole-31782 (may not work)