ALMOND CHICKEN CASSEROLE

5 cups diced cooked chicken (boneless, skinless)
1/2 cup mayonnaise
1/2 cup plain yogurt
1 (10 3/4 oz.) can condensed cream mushroom soup
2 cups chicken broth
3/4 tbsp white pepper
1 tbsp salt
2 tbsp lemon juice
3 tbsp chopped onion
4 cups cooked rice
8 oz can sliced water chestnuts
FOR THE TOPPING:
1 1/2 cups sliced almonds
1 cup chopped celery
2/3 cup 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.

NOTE: This dish refrigerates well and freezes well so it can be prepared ahead and stored.

Makes 4-6 servings