Title: Almond chicken casserole
 Categories: Poultry, Casseroles, Main dish
      Yield: 6 Servings
 
      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.