Hot Chicken Salad

This is an oldie but goodie recipe of ours. Sarah and I have made this for along time. It is always a family pleaser. -Kristin

1 c. chopped celery
1 T. butter
2 c. diced, cooked chicken
1 c. cooked rice
1 can cream of chicken soup
1 t. dried minced onion
1 t. salt
3/4 c. mayonnaise
1/2 c. sliced water chestnuts

1 T. butter
1 1/2 c. crushed cornflakes
1/2 c. slivered or sliced almonds

• Saute celery in butter.
• Mix in remaining ingredients, except the cornflakes and almonds.
• Place in a greased casserole dish.
• In a saucepan melt 1 T. butter and add the crushed cornflakes and toast for about a minute. 
• Sprinkle cornflakes and almonds on top of the chicken mixture.
• Bake at 350 for 30 minutes.