In a skillet, saute celery in butter until tender. Remove from heat; add chicken, rice, soup, mayo, chestnuts, almonds, onion and salt & pepper. Spoon into an ungreased 2 1/2 qt. baking dish.
Combine melted butter and cornflakes; sprinkle on top of casserole. Bake, uncovered, at 350 F for 30 minutes.
Originally Submitted
12/30/2010
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