Almond Chicken Casserole

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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