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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
5 cups boneless skinless chicken breasts (diced) |
1/2 cup mayonnaise |
1/2 cup plain yogurt |
1 can cream of mushroom soup |
2 cups chicken broth |
3/4 teaspoon white pepper |
1 teaspoon salt |
2 teaspoons lemon juice |
3 teaspoons chopped onions |
4 cups cooked rice |
8 ounces sliced water chestnuts |
1 1/2 cups sliced almonds |
1 cup chopped celery |
2/3 cup butter |
3 cups corn flakes |
Directions:
1. Heat oven to 350°F degrees.
2. Mix chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 C. almonds, and celery together.
3. Put into a lg. buttered casserole dish.
4. Mix remaining almonds, butter, and corn flakes together and top casserole with mixture.
5. Bake for 35-45 minutes.
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