Chicken Almond Casserole

• 1/4 c. chopped onions
• 1/2 c. chopped celery
• 2 Tbsp. butter or margarine
• 1 can condensed mushroom soup
• 1 c. chicken broth
• 2 Tbsp. lemon juice
• 2 Tbsp. soy sauce
• 2 Tbsp. cornstarch
• 2 c. diced cooked chicken
• 1/2 c. slivered almonds
• 1 tsp. salt
• 1/2 tsp. pepper

1. Saute onion and celery in butter until tender.
2. Stir in soup and chicken broth; heat until boiling.
3. Combine cornstarch, lemon juice and soy sauce; mix until smooth.
4. Add to soup mixture.
5. Cook over low heat, stirring constantly, until thick.
6. Add chicken, almonds, salt and pepper; mix well.
7. Put in casserole.
8. Can be refrigerated for several days.
9. Just before serving, place in a 350u0b0 oven until heated through.
10. Serve over rice.
11. This is excellent for a meal that must be prepared ahead of time.

onions, celery, butter, condensed mushroom soup, chicken broth, lemon juice, soy sauce, cornstarch, chicken, almonds, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455515 (may not work)