Yield: 6 servings
Measure | Ingredient |
---|---|
5 cups | Diced chicken (boned, skinned) |
½ cup | Mayonaise |
½ cup | Plain yogurt |
1 can | Cream mushroom soup |
2 cups | Chicken broth |
¾ tablespoon | White pepper |
1 tablespoon | Salt |
2 tablespoons | Lemon juice |
3 tablespoons | Chopped onion |
4 cups | Cooked rice |
8 ounces | Can sliced water chestnuts |
1½ cup | Sliced almonds |
1 cup | Chopped celery |
⅔ cup | Butter |
3 cups | Corn flakes |
I like chicken & I like almonds. When I can find a recipe that combines both that usually means I am going to enjoy the concoction.
This one does both and I do enjoy it! You too! 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 ½ 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.
Source: Don Houston