Recipe: Almond Chicken Casserole

Pat, you said your friends are "leaving." hummmm... if that means "moving" like maybe across town... you could make two of these casseroles... freeze one very well... and send it with them so they will have a wonderful dinner, compliments of you, when they reach their new home.

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ALMOND CHICKEN CASSEROLE
From: Dee, OK - 09-15-97
Makes 4-6 servings

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.