Crunchy Chicken Casserole

Crunchy Chicken Casserole

1 c chopped celery
1 Tb butter
2 c cubed cooked chicken
1 1/2 c cooked rice
1 can condensed cream of chicken soup
3/4 c mayonnaise
1 can sliced water chestnuts, drained
1/2 c sliced almonds
2 Tb  chopped onions
Salt & Pepper to taste

Topping:
1 Tb butter, melted
1/2 c crushed cornflakes

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