Recipe: Almond Chicken Casserole

ALMOND CHICKEN CASSEROLE

"This dish refrigerates well and freezes well so it can be prepared ahead."

5 cups diced chicken breast
4 cups cooked rice
2 cups chicken broth
1 (10 3/4 oz) can condensed cream mushroom soup
1 cup chopped celery
1 (8 oz) can sliced water chestnuts, drained
1 1/2 cups sliced almonds, divided use
1/2 cup mayonnaise
1/2 cup plain yogurt
3 tbsp chopped onion
2 tbsp lemon juice
Salt and ground white pepper, to taste
3 cups corn flakes
2/3 cup butter, melted

Mix together chicken, rice, broth, (undiluted) soup, celery, water chestnuts, 1 cup almonds, mayonnaise, yogurt, onion, lemon juice, salt and pepper. Put into a large buttered casserole dish.

Mix together the corn flakes, remaining 1/2 cup almonds and butter; top the casserole with this mixture.

Bake in a preheated 350 degree F oven for 35-45 minutes or until chicken is done.

Makes 4-6 servings
From: Dee, OK