Almond chicken casserole

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

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