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Almond Chicken Casserole

5 c Diced chicken (boned, skinned)
1/2 c Mayonaise
1/2 c Plain yogurt
1 cn Cream mushroom soup
2 c Chicken broth
3/4 tb White pepper
1 tb Salt
2 tb Lemon juice
3 tb Chopped onion
4 c Cooked rice
8 oz Can sliced water chestnuts
1 1/2 c Sliced almonds
1 c Chopped celery
2/3 c Butter
3 c Corn flakes


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 4-6 **NOTE** This dish refrigerates well and freezes well so it can be perparted ahead and stored.




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