Almond Chicken Casserole
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 tablespoon 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 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, & 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.
Serves 4-6
**NOTE** This dish refrigerates well and freezes well so it can be prepared ahead and stored.
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