Crunchy Chicken Casserole #2

Just like crock pot meals, you can always use a new casserole recipe. This is another recipe I found on Recipe Zaar. The original recipe called for mayo, but the thought of mayo in a casserole grosses me out, and I can actually say that because I've tried it once. I'm sorry if I offend anyone with this comment, but mayo in a casserole is just wrong. Dips, dressings, and sandwiches yes, casseroles no; but that's just my opinion. Anyway for those of you who like mayo in casseroles please don't let it stop you from trying this recipe. I have to admit, my husband didn't love this one the first time I made it, I think the water chestnuts were a little different for him and like a lot of men he wants only meat and potatoes. Don't get me wrong, there's nothing wrong with meat and potatoes, but I like a little more variety than that. Anyway if your willing to take the risk, this is a really good casserole if your like water chestnuts:)

2 c. chicken, cooked, and cut into bite size pieces (I prefer to cook my chicken in a crock pot, but I've also heard of people baking all the chicken they're going to use for the week and then freezing it, either way works great)
1 c. sliced celery
1/2 onion chopped
2-3 Tb. butter
2 c. cooked rice
1 can cream of chicken
1 can cream of mushroom ( I've even used cream of celery which is really good as well)
1/2 c. sliced almonds
1 can sliced water chestnuts, chopped so less noticeable for those who are not fans:)
3/4 c. crushed corn flakes

Saute onions and celery in 1 Tb. butter. In greased 9x13 pan combine soups, rice, almonds, water chestnuts, and sauted onions and celery. Melt remaining 2 Tb. butter and mix in corn flakes. Sprinkle corn flakes over top and cook uncovered for 30 minutes at 350.