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2 c. diced cooked chicken or turkey
2 c. sliced water chestnuts, drained
1 c. chopped celery
2 c. cooked rice
2 cans cream of chicken soup (I use 98% fat-free)
1 small chopped onion
1 1/2 c. mayonnaise

1 c. corn, wheat or bran flakes
1/2 c. sliced almonds
1/2 c. melted butter or margarine

Mix together in large bowl the chicken, chestnuts, celery, rice,
soup, onion and mayonnaise. Spread in large greased casserole dish.
Cover evenly with the corn, wheat or bran flakes and sliced almonds.
Drizzle melted butter or margarine over the top. Bake 45 minutes at
350 degrees. Yields 10 to 15 servings.

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