| | Directions | | Saut onion and celery in 1/4 cup margarine. Add chicken, rice, soup, mayonnaise, and water chestnuts. Melt remaining margarine and mix with crushed cornflakes. Place chicken mixture in casserole dish. Sprinkle cornflake mixture on top and bake @ 375 for 45 minutes or until hot and bubbly. Yield: 8-10 servings. |
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| Ingredients | | - |  | 1 cup celery, chopped |
| - | | 1 onion, chopped (large) |
| - | | 2 cups cooked rice |
| - | | 3 cups cooked, diced chicken |
| - | | 1 can cream of chicken soup |
| - | | 3/4 cup mayonnaise |
| - | | 1 can sliced water chestnuts |
| - | | 1/2 cup Margarine |
| - | | 1 cup Corn Flakes, crushed |
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