2 ½ C cooked chicken, cubed
3 C cooked rice
1 C celery, chopped
10 oz. water chestnuts
1 tbsp. minced onion
2/3 C mayonnaise
1 C cream of chicken soup, diluted with broth
½ C slivered almonds
Combine all of the ingredients, mix lightly and place in a greased baking dish. Bake at 350°F for about 45 minutes.
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