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.
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