4 c. Cooked chicken
2 c. Celery, thinly sliced
2 c. Mayonnaise
1 can Bamboo shoots
4 c. Cooked rice
2 large onions, diced (I only used about a half onion for the batch I made)
2 cans cream of chicken soup
1 can sliced water chestnuts
2 c. Corn flakes cereal
1 c. Slivered almonds
On-Hand Ingredients:
1/3 c. butter

Assembly Directions:
Mix all the ingredients together EXCEPT the corn flakes cereal, sliced almonds, and butter. Crush the corn flakes in a food processor, or you can roll them in a freezer bag with a rolling pin. Do not crush to a powder! You will like the crunch of the cereal. Place 2 cups of cereal crumbs in a small bag with 1 cup of slivered almonds for each meal you have made.

Freezing Directions:
Spray casserole dishes with nonstick coating. Spread the casserole mixture in the pans, or divide into freezer bags. Place the dishes inside freezer bags or cover tightly with aluminum foil. If you are using freezer bags, spread the mixture into a thin even layer with the palm of your hand. Remove the excess air, seal and freeze.

To Serve:
Thaw the bag or casserole dish. Spread the mixture in a pan that is coated with nonstick spray if needed. Melt the butter and combine with the crumb mixture. Sprinkle the crumb and butter mixture over the casserole mixture. Bake at 350 F. for 35 minutes, uncovered.

Notes:
You could melt the butter and toss it with the crumbs and almonds before freezing, saving a step on the day you would like to eat it!