Almond Chicken Casserole

Anonymous

5 cups Diced chicken

(boned -- skinned)

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 Chopped onion

4 cups Cooked rice

1 8 ounces Can sliced water chestnuts

1 1/2 cups Sliced almonds

1 cup Chopped celery

2/3 cup Butter

3 cups 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