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Almond Chicken Casserole
Yield: 6 servings
5 cups diced chicken (boned, skinned)
1/2 cup mayonaise
1/2 cup plain yogurt
1 can cream mushroom soup
2 cups chicken broth
3/4 tablespoons white pepper
1 tablespoon salt
2 tablespoons lemon juice
3 tablespoons chopped onion
4 cups cooked rice
8 ounces can sliced water chestnuts
1 1/2 cup sliced almonds
1 cup chopped celery
2/3 cups butter
3 cups corn flakes
Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt,
lemon juice, onion, rice, water chestnuts, 1 cup almonds, and;
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
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Almond Chicken 01