Crunchy Chicken Casserole

• 1 c. chopped celery
• 1 Tbsp. butter or margarine
• 2 c. cubed cooked chicken
• 1 1/2 c. cooked rice
• 1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted)
• 3/4 c. mayonnaise
• 1 (8 oz.) can sliced water chestnuts, drained
• 1/2 c. sliced almonds
• 2 Tbsp. chopped onions
• salt and pepper to taste
• 1 Tbsp. butter or margarine, melted
• 1/2 c. crushed cornflakes
• sliced almonds (optional)

1. Saute celery in butter until tender; remove from heat and add next eight ingredients.
2. Spoon into an ungreased 2 1/2-quart baking dish.
3. Combine melted butter and cornflakes; sprinkle with almonds.
4. Bake, uncovered, at 350u0b0 for 30 minutes.
5. Yield:
6. 6 to 8 servings.

celery, butter, chicken, rice, condensed cream, mayonnaise, water chestnuts, almonds, onions, salt, butter, cornflakes, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=311587 (may not work)