Chicken and Wild Rice Casserole

4 Chicken breasts, cooked and cubed
2 pkgs wild and white rice mix (Uncle Ben's is good)
3 stalks celery, sliced
1/4 cup butter
2 cans cream of chicken soup
1/2 cup mayonnaise
1 cup corn flake crumbs
1 cup sliced almonds
1/2 cup butter, melted
1/2 cup onions

Prepare rice according to package directions. Saute onions and celery in 1/4 cup butter. Mix together rice, chicken, onion, cheese*, celery, soup, and mayo. Place in greased 9" x 13" pan. Spread cornflake crumbs over the top. Sprinkle almonds and drizzle melted butter on top. Bake at 350 F for 25 minutes.
* These are the original directions. There is no cheese in the ingredient list, so I usually just add some cheddar.

This is from my sister, Lindsay. Her cooking history is an inspirational feel-good story in and of itself. When she got married, we all cringed to think of her trying to feed her skinny-with-a-voracious-appetite-husband. 13 (14?) years later, however, she has a reputation as a fabulous cook and people have even asked her to put together a recipe book. Who would have thought?

Anyway, this is my favorite recipe for taking dinner to someone else. It easily divides itself into two pans and is great comfort food!