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Almond Chicken Casserole


5 cup diced chicken (boned, skinned)
1/2 cup mayonaise
1/2 cup plain yogurt
1 can cream mushroom soup
2 cup chicken broth
3/4 tbsp white pepper
1 tbsp salt
2 tbsp lemon juice
3 tbsp chopped onion
4 cup cooked rice
8 oz can sliced water chestnuts
1 1/2 cup sliced almonds
1 cup chopped celery
2/3 cup butter
3 cup 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.


Servings: 6



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