Almond Chicken Casserole I recipe

12 servings

1 1/2 cups uncooked long grain white rice

3 cups water

5 cups diced cooked chicken

1/2 cup mayonnaise

1/2 cup plain yogurt

1 (10.75 ounce) can condensed cream of mushroom soup

2 cups chicken broth

2 tablespoons lemon juice

3 tablespoons chopped onion

1 (8 ounce) can water chestnuts

1 1/2 cups sliced almonds

1 cup chopped celery

2 teaspoons ground white pepper

1 tablespoon salt

3 cups cornflakes cereal

1 cup butter, melted

Combine rice and water in a saucepan, and bring to a boil.

Reduce heat, cover, and simmer for 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a 9x13 inch baking dish.

In a large bowl stir together the cooked rice, diced chicken, mayonnaise, yogurt, cream of mushroom soup, and chicken broth.

Mix in the lemon juice, onion, water chestnuts, 1 cup of sliced almonds, and celery.

Season with white pepper and salt.

Transfer the mixture to the prepared baking dish.

In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter.

Spread evenly over the casserole.

Bake 35 to 45 minutes in the preheated oven, until lightly browned.