CHICKEN CASSEROLE

3 c. cooked, cubed chicken                    1 1/2 c. mayonnaise (not salad dressing)

2 c. diced celery, sauteed in butter          1 c. minced onion, sauteed with celery

2 c. cooked rice (2/3 c. raw)                    1 c. crushed corn flakes

1 (10 1/2 oz.) can condensed                   1/2 c. slivered almonds

    cream of chicken soup                         2 Tbsp. butter, melted

Combine chicken, sauteed onion, celery, rice, soup and mayonnaise; mix gently, but thoroughly.  Place in casserole dish.  Combine melted butter or margarine, crushed corn flakes and nuts.  Put on top of casserole.  Bake at 350 until heated through and bubbly.

                                                           Marge Samek