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Hot Chicken Salad #2

4 chicken breasts, simmered in water with 2 bouillon cubes
2 c. diced celery
1 c. diced onion
1-1/4 c. mayonnaise
2 cans undiluted cream of chicken soup
1 c. slivered almonds
1 c. crushed corn flakes
1/2 stick butter
4 c. crushed corn flakes

Cut chicken into bite size pieces. mix with celery, onion, mayonnaise, soup, almonds, and 1 cup of crushed corn flakes. Place mixture in 9 x 13 inch greased dish. Cover with a topping of butter blended with 4 cups of crushed corn flakes. Bake at 325 degrees for 30 minutes.