INGREDIENTS

• 1 cup chopped celery
• 1 tablespoon butter
• 2 cups cubed cooked chicken
• 1-1/2 cups cooked rice
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 3/4 cup mayonnaise
• 1 can (8 ounces) sliced water chestnuts; drained
• 1/2 cup sliced almonds
• 2 tablespoons chopped onion
• Salt and pepper to taste

TOPPING:

• 1 tablespoon butter, melted
• 1/2 cup crushed cornflakes
• Sliced almonds, optional

DIRECTIONS
In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish.
Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes. Yield: 6-8 servings.