Almond Chicken Casserole

Ingredients

5 Cups Chicken -- skinned, deboned, and diced
1/2 Cup Mayonnaise
1/2 Cup Plain Yogurt
1 Can Cream Mushroom Soup
2 Cups Chicken Broth
3/4 Tablespoon White Pepper
1 Tablespoon Salt
2 Tablespoons Lemon Juice
3 Tablespoons Onion -- chopped
4 Cups Cooked Rice
8 Ounces Water Chestnuts -- drained
1 1/2 Cups Almonds -- sliced
1 Cup Celery -- chopped
2/3 Cup Butter
3 Cups Corn Flakes

Directions

Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup almonds, & celery together. Put into a large buttered casserole dish. Mix 1/2 cup almonds, the butter, and the corn flakes together and top the casserole with this mixture. Bake in a pre-heated 350 degree F oven for 35-45 minutes. Serves 4.

Source

Gerald Edgerton on the Internet Mastercook Mailing list on 10/31/95 at 4:05 P.M.