Almond Chicken Casserole

Name: Almond Chicken Casserole
Yield: 6
Cuisine: Fusion
Ingredients: chicken; mayonnaise, light; yogurt, plain; soup, cream of mushroom; chicken broth; white pepper; salt; lemon juice; onions; rice, cooked; water chestnuts; almonds; celery; butter; corn flakes

Yield

6 servings

Prep

5 min

Cook

45 min

Ready

50 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
5	cups	chicken diced, boned and skinned
½	cup	mayonnaise, light	*
½	cup	yogurt, plain
1	can	cream of mushroom soup cream of mushroom
2	cups	chicken broth
¾	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 ½	cups	almonds sliced
1	cup	celery chopped
⅔	cup	butter
3	cups	corn flakes

Ingredients

Amount	Measure	Ingredient	Features
1.2	l	chicken diced, boned and skinned
118	ml	mayonnaise, light	*
118	ml	yogurt, plain
1	can	cream of mushroom soup cream of mushroom
473	ml	chicken broth
11	ml	white pepper
15	ml	salt
3E+1	ml	lemon juice
45	ml	onions chopped
946	ml	rice, cooked
231.2	ml/g	water chestnuts canned, sliced
355	ml	almonds sliced
237	ml	celery chopped
158	ml	butter
7.1E+2	ml	corn flakes

Directions

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 ½ cup almonds, the butter, and the corn flakes together and top the casserole with this mixture. Bake in a pre-heated 350℉ (180℃) F oven for 35 to 45 minutes.

Serves 4 to 6 NOTE This dish refrigerates well and freezes well so it can be perparted ahead and stored.