Ingredients
1 cup chopped celery1 tablespoon butter2 cups cubed cooked chicken1-1/2 cups cooked rice1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted3/4 cup mayonnaise1 can (8 ounces) sliced water chestnuts; drained1/2 cup sliced almonds2 tablespoons chopped onionSalt and pepper to tasteTOPPING:1 tablespoon butter, melted1/2 cup crushed cornflakesSliced almonds, optional
Preparation
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.
