Almond Chicken Casserole

• 5 cups chicken diced, boned and skinned
• 1/2 cup mayonnaise, light
• 1/2 cup yogurt, plain
• 1 can soup, cream of mushroom cream of mushroom
• 2 cups chicken broth
• 3/4 tablespoon white pepper
• 1 tablespoon salt
• 2 tablespoons lemon juice
• 3 tablespoons onions chopped
• 4 cups rice, cooked
• 8 ounces water chestnuts canned, sliced
• 1 1/2 cups almonds sliced
• 1 cup celery chopped
• 23 cup butter
• 3 cups corn flakes

1. Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup almonds, & celery together.
2. Put into a large buttered casserole dish.
3. Mix 1/2 cup almonds, the butter, and the corn flakes together and top the casserole with this mixture.
4. Bake in a pre-heated 350F (180C) F oven for 35 to 45 minutes.
5. Serves 4 to 6 NOTE This dish refrigerates well and freezes well so it can be perparted ahead and stored.

chicken, mayonnaise, yogurt, soup, chicken broth, white pepper, salt, lemon juice, onions, rice, water, almonds, celery, butter, corn flakes

Taken from recipeland.com/recipe/v/almond-chicken-casserole-2956 (may not work)