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.
Almond Chicken Casserole printer friendly version located here. (Just the recipe. Nothing else.)
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