Hot Chicken Salad

Michelle H.

2 c. cooked chicken or turkey (can use leftovers)
1 c. chopped celery
1 c. cooked rice
¾ c. mayonnaise
3 hard boiled eggs
1 tsp. Minced onions
1 tsp. Salt
1 can sliced water chestnuts
1 can cream of chicken soup
Mix all ingredients and put in casserole dish. Bake at 350° for 35 minutes.
¼ c. melted butter
1 c. crushed corn flakes or Wheaties
½ c. slivered almonds
Mix topping ingredients, add to top of casserole and bake 10 more minutes.