Almond Chicken Casserole II

INGREDIENTS

• 2 cups uncooked long-grain rice
• 1/2 tablespoon butter
• 4 tablespoons chopped onion
• 2 cups diced celery
• 3 cups cooked, chopped chicken breast meat
• 1 cup mayonnaise
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup blanched slivered almonds
• 1 cup crushed cornflake crumbs
• 2 tablespoons butter

DIRECTIONS

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.
4. Bake in preheated oven for 45 minutes, until golden brown.