Crunchy Chicken Casserole

1 cup chopped celery
1 tablespoon butter or margarine
2 cups cubed cooked chicken
1-1/2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
1 can (8 ounces) sliced water chestnuts; drained
1/2 cup sliced almonds
2 tablespoons chopped onion
Salt and pepper to taste

Topping
1 tablespoon butter or margarine, melted
1/2 cup crushed cornflakes
Sliced almonds, optional

In a skillet, saute celery in butter until tender. Remove from the heat; add the next eight ingredients. Spoon into an ungreased 2-1/2-qt. baking dish.

Combine melted butter and cornflakes: sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes. Makes 6-8 servings.