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From: Sara,.MN

Almond Chicken Casserole
Source: Don Houston
I like chicken and 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! This dish refrigerates well and freezes well so it can be prepared ahead and refrigerated.
Serves: 4-6

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 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.