Almond chicken casserole
6 servings
Ingredients
| Quantity | 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 |
Directions
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