| 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 | onion | chopped |
| 4 | cups | rice, cooked | |
| 8 | ounces | water chestnuts | canned, sliced |
| 1 1/2 | cups | almonds | sliced |
| 1 | cup | celery | chopped |
| 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 perparted ahead and stored.
First published: 1996-01-27 last updated: 2012-03-30





