Almond Chicken Casserole

5 c Diced chicken

- (boned, skinned) 1/2 c Mayonaise

1/2 c Plain yogurt

1 cn Cream mushroom soup

2 c Chicken broth

3/4 tb White pepper

1 tb Salt

2 tb Lemon juice

3 tb Chopped onion

4 c Cooked rice

8 oz Can sliced water chestnuts

1 1/2 c Sliced almonds

1 c Chopped celery

2/3 c Butter

3 c 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.