Almond Chicken Casserole I

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• 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.